Risotto Alla Vodka

The Cozy Hybrid You Didn’t Know You Needed

We all know and love pasta alla vodka—but what if we gave it a creamy, cozy risotto makeover? This Risotto Alla Vodka combines everything we adore about the classic pasta dish—rich tomato flavor, a hint of spice, a splash of vodka, and that dreamy touch of creaminess.

It’s fancy enough for date night, yet comforting enough for a solo night in sweatpants. If you love it in pasta form, give this a try.

🧄 Ingredients You’ll Need

This dish starts simple and builds flavor with every layer. Here’s what goes into it:

• 3 tbsp butter

• 4 cloves garlic, minced

• 1 shallot, minced

• Dried chili flakes, to taste

• 4 tbsp tomato paste

• 1 cup arborio rice

• ⅓ cup vodka

• 4–4½ cups chicken or vegetable broth

• 1 cup grated Parmesan cheese

• ¼ cup heavy cream

• Fresh basil and cracked black pepper, for garnish

🔥 Let’s Make Risotto alla Vodka

This process is as much about patience as it is about flavor—but trust me, it’s so worth it.

1. Warm the Broth

Heat your broth in a separate pot and keep it warm on low. Warm broth ensures your risotto cooks evenly and stays creamy.

2. Sauté the Aromatics

In a wide, heavy-bottomed pan over medium-low heat, melt the butter. Add in the shallots and garlic, season with salt, and cook until translucent—about 3–5 minutes.

3. Tomato Time

Stir in the tomato paste and chili flakes. Let the tomato paste toast for 7–10 minutes, stirring frequently. It should darken in color and become slightly caramelized—this step is key to that deep, rich flavor.

4. Add the Rice

Stir in the arborio rice and let it toast for 1–2 minutes until lightly coated and fragrant.

5. Deglaze with Vodka

Pour in the vodka and cook for 2–3 minutes, letting the alcohol cook off while keeping that subtle kick in flavor.

6. Add Broth, Stir, Repeat

Start by adding just enough broth to cover the rice. Stir gently every few minutes, letting the rice absorb the liquid. When the broth is nearly gone, add more—continue this cycle until the rice is al dente. This part takes patience, but it’s the soul of risotto.

7. Finish with Cheese and Cream

Once the rice is tender and creamy, turn off the heat. Stir in Parmesan and heavy cream. Mix until luscious and velvety.

8. Garnish and Serve

Top with fresh basil, a crack of black pepper, and maybe an extra sprinkle of Parmesan. Serve immediately while hot and creamy.

💡 Pro Tips

• Use a wide pan so the rice cooks evenly.

• Don’t rush the toasting of tomato paste—it builds depth.

• Stir regularly, but not constantly; every couple of minutes is perfect.

• Use a dry vodka, and don’t skip it—it enhances the tomato’s richness.

🥂 Pairing Suggestions

• We served with steak and a green veggie to have date night at home

Final Thoughts

This Risotto alla Vodka is a restaurant-worthy dish you can make right in your kitchen, no reservation required. It’s creamy, savory, comforting, and just a little bit indulgent—everything a good meal should be. Whether you’re cooking for guests or just treating yourself, this dish will earn a spot in your regular rotation.