This comforting risotto is a riff on a classic pasta alla vodka. Arborio rice is the perfect vehicle for a creamy, tomatoey sauce, plus, thanks to the rice’s natural starchiness, there’s no actual cream required for this recipe. Diced pancetta provides a flavorful base for this risotto, but feel free to skip the pork and simply melt a knob of butter in the pan instead. You can also swap out the vodka (the namesake ingredient!) for a dry white wine if you like. Wine won’t provide the same flavor-enhancing effect as vodka, but it will still lend a much-welcome depth to the dish.
Directions
- Add the broth to a medium saucepan and bring it to a simmer over medium-high heat. Once simmering, cover the pot and reduce the heat to low.
- Place a large skillet over medium-low heat. Drizzle in the oil, then add the pancetta. Cook, stirring occasionally, until the pancetta is crisp and golden brown and the fat has rendered (it should be swimming in a pool of fat), 6 to 8 minutes.
- Remove the pancetta from the pan and set it aside. Pour out all but 1 tablespoon of the rendered fat. Return the pan to the stove and increase the heat to medium. Add the shallots and chile flakes and cook, stirring occasionally, until the shallots are translucent and beginning to turn golden brown. Stir in the tomato paste and cook until it begins to dry out, about a minute.
- Add the rice and cook, stirring frequently, for about 2 minutes. Then pour in the vodka and stir occasionally until almost all the liquid has evaporated from the pan.
- Reduce the heat to medium-low and add about a cup (or just a ladleful) of the hot broth to the pan. Stir frequently until nearly all the liquid has been absorbed, about 5 minutes. Add another cup of broth and repeat the same process, adding more broth as the rice absorbs the liquid. Continue for about 20 minutes or until the rice is tender but still slightly al dente and most of the liquid has absorbed. You may not need all of the broth, so begin to taste the rice after about 15 minutes and add more liquid as needed.
- When the rice is cooked, stir in the cheese and butter. Serve topped with the reserved pancetta, fresh parsley, and more cheese.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.