Risotto Alla Vodka

Recipe adapted from Caro Chambers.

Ingredients:

• 1/4 c. olive oil
• 4 shallots, thinly sliced
• 4 garlic cloves, minced
• 1 tsp. crushed red pepper flakes
• 6 oz. tomato paste
• 1/3 c. vodka
• 2 c. half and half (can use fat free)
• 5 c. chicken or vegetable broth
• 2 c. Arborio rice
• Salt, to taste
• 1/2 c. grated Parmesan cheese
• 1/3 c. basil, chiffonade

Directions:

1. Preheat oven to 350F.
2. In a Dutch oven, heat the olive oil over low to medium heat and then add the shallots and pinch of salt; cook until shallots are soft and lightly golden brown, about 7 minutes. Then add the garlic and red pepper flakes and cook for 1 more minute. If the pan gets too dry, add a splash of oil.
3. Add the tomato paste and stir it in until it starts to stick to the Dutch oven, about 1 to 2 minutes; then deglaze the Dutch oven with the vodka and scrape up all of the stuck bits from the bottom of the Dutch oven. When the vodka has evaporated after 1 minute, stir in the half and half, 3 c. of the broth, and the rice.
4. Bring to a boil over medium heat, then cover and transfer to the oven and bake for 40 minutes.
5. After 40 minutes, remove Dutch oven from the oven, stir in 1 c. of remaining broth along with the Parmesan cheese, and stir to combine. Add more broth until you reach your perfect risotto consistency.
6. Serve topped with basil.

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Risotto Alla Vodka

Recipe by RC

Ingredients

• 1/4 c. olive oil

• 4 shallots, thinly sliced

• 4 garlic cloves, minced

• 1 tsp. crushed red pepper flakes

• 6 oz. tomato paste

• 1/3 c. vodka

• 2 c. half and half (can use fat free)

• 5 c. chicken or vegetable broth

• 2 c. Arborio rice

• Salt, to taste

• 1/2 c. grated Parmesan cheese

• 1/3 c. basil, chiffonade

Directions

• Preheat oven to 350F.
• In a Dutch oven, heat the olive oil over low to medium heat and then add the shallots and pinch of salt; cook until shallots are soft and lightly golden brown, about 7 minutes. Then add the garlic and red pepper flakes and cook for 1 more minute. If the pan gets too dry, add a splash of oil.
• Add the tomato paste and stir it in until it starts to stick to the Dutch oven, about 1 to 2 minutes; then deglaze the Dutch oven with the vodka and scrape up all of the stuck bits from the bottom of the Dutch oven. When the vodka has evaporated after 1 minute, stir in the half and half, 3 c. of the broth, and the rice.
• Bring to a boil over medium heat, then cover and transfer to the oven and bake for 40 minutes.
• After 40 minutes, remove Dutch oven from the oven, stir in 1 c. of remaining broth along with the Parmesan cheese, and stir to combine. Add more broth until you reach your perfect risotto consistency.
• Serve topped with basil.