Vodka Risotto & Burrata Recipe

Bring the chicken or vegetable stock to a bare simmer in a medium saucepan and keep it over very low heat so it stays hot but not boiling. Measure and have all ingredients prepped: dice onion, mince garlic, grate cheese, tear basil, and bring burrata to room temperature.

Sweat onion and garlic

In a wide heavy-bottomed skillet or sauté pan over medium heat, add 2 tbs olive oil and 2 tbs butter. When butter melts and foams, add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft but not browned, about 6–8 minutes. Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant.

Toast rice

Add the Arborio rice to the pan and stir to coat the grains with the fat. Cook, stirring, for 1–2 minutes until the edges of the rice look translucent and you smell a faint toasty aroma.

Deglaze

Pour in the dry white wine and stir continuously until the wine is almost completely absorbed by the rice, about 1–2 minutes.

Begin adding the hot stock, about 1/2 cup at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for 16–18 minutes total, tasting after 14 minutes. The rice should be al dente with a creamy starchy exterior. Keep the heat at a steady medium-low so the rice simmers gently.

While the rice cooks (or when there are about 4–5 minutes left), in a small saucepan over medium heat combine the tomato passata, tomato paste, and vodka. Stir and let the mixture simmer gently for 3–4 minutes to cook off the alcohol and meld flavors. Stir in the heavy cream and simmer 1–2 minutes more until a glossy sauce forms. Taste and adjust salt and pepper. Keep warm.

When the rice is cooked to al dente and has a creamy texture, reduce heat to low and stir the warm vodka-tomato cream into the risotto, starting with half and adding more to reach your preferred sauciness. Stir gently to combine and let it warm through 1–2 minutes.

Remove the pan from the heat. Stir in the 2 tbs cold cubed butter and 3/4 cup grated Parmigiano-Reggiano until melted and the risotto becomes glossy and rich. Adjust seasoning with the 1 tsp salt and 1/2 tsp black pepper (or to taste). If the risotto seems too thick, add 1–2 tbs hot stock or reserved cream to loosen; if too loose, cook 1 minute to tighten.

Divide the risotto among 4 warmed shallow bowls or plates (serves 4). Tear the burrata into pieces and distribute over the top of each portion, allowing the creamy center to spill over the risotto.

Scatter torn basil leaves over the burrata, drizzle a little extra-virgin olive oil (about 1 tsp total), and finish with a light grind of black pepper and optional lemon zest for brightness.

Serve immediately so the burrata remains soft and the risotto is hot and creamy.