Risotto Alla Vodka

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Risotto alla vodka is arsenic delicious arsenic it sounds. By combining creamy risotto with pasta alla vodka sauce, nutrient writer Eitan Bernath delivers a decadent look that’s bursting with flavor. The summation of Calabrian chiles makes the last crockery spicy, truthful set their magnitude based connected your preference.

The risotto is champion freshly made; refrigerate leftovers for up to 3 days. Gently reheat implicit debased vigor with a small banal oregon h2o to loosen it up until the desired consistency is achieved.

From nutrient writer Eitan Bernath.

Ingredients

measuring cup

Servings: 4 (makes astir 4 cups)

4 cups no-salt-added oregon reduced-sodium rootlike stock
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 ample shallot, minced
Fine salt
5 cloves garlic, minced oregon finely grated
2 tablespoons herb paste
1 to 3 teaspoons minced Calabrian chiles (1 to 3 chiles)
1 1/4 cups (about 9 ounces) arborio rice
1/4 cupful vodka
1/2 cupful lukewarm water, arsenic needed (optional)
1/2 cupful (2 1/2 ounces) grated parmesan cheese, positive much for serving
1/2 cupful dense cream
1/4 cupful mascarpone oregon ricotta cheese
Freshly crushed achromatic pepper
1/4 cupful caller basil leaves, torn

Nutritional Facts

Per serving (1 cup, utilizing no-salt-added banal and ricotta cheese)

Calories
613
Fat
30 g
Saturated Fat
16 g
Carbohydrates
63 g
Sodium
598 mg
Cholesterol
78 mg
Protein
13 g
Fiber
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutrient writer Eitan Bernath.

Tested by Jim Webster.

Published September 18, 2022

Updated March 17, 2026