Ingredients
o
3 tablespoons olive oil
m
1 medium shallot, finely chopped
g
2 garlic cloves, minced
A
1 cup Arborio rice
d
2 tablespoons double concentrated tomato paste
v
2 tablespoons vodka
A
5 About cups warm vegetable broth, as needed
h
¼ cup heavy cream
g
¼ cup grated Parmigiano Reggiano
K
Kosher salt, to taste
f
1 teaspoon freshly ground black pepper
t
½ to 1 teaspoon chili flakes, to taste
F
For serving:
b
1 burrata, torn (about 1/2 per bowl)
F
Fresh parsley, finely chopped
C
Chili flakes, optional
E
Extra virgin olive oil, optional
Directions
1
Heat the olive oil in a large skillet or wide saucepan over medium heat. Add the shallot and cook until soft and translucent, about 2 minutes. Add the garlic and cook for another 30 seconds, just until fragrant.
2
Add the Arborio rice and stir to coat it in the oil. Toast the rice for 30 to 60 seconds, until the edges look slightly translucent.
3
Add the tomato paste and stir well to coat the rice. Cook, stirring constantly, until the paste turns a deeper brick-red color and starts to stick lightly to the pan, about 1 to 2 minutes.
4
Pour in the vodka and stir. Cook until most of the liquid has evaporated and the sharp alcohol smell cooks off, about 30 to 60 seconds.
5
Add about 1/2 cup of warm vegetable broth and stir. Once most of the liquid is absorbed, add another 1/2 cup. Continue stirring frequently and adding broth in this way until the rice is tender but still has a slight bite, about 18 to 20 minutes total.
6
Stir in the heavy cream, salt, black pepper, and chili flakes. Add the Parmigiano and stir until the risotto is creamy and cohesive. If needed, add a splash of broth to loosen the texture.
7
Taste and adjust seasoning.
8
Spoon into shallow bowls and top with torn burrata, chopped parsley, a drizzle of extra-virgin olive oil, and extra chili flakes if you like.
9
For the Serve immediately and enjoy
