Risotto with vodka and onion
4 servings
30 minutes
Risotto with vodka and onion is a bold and unusual take on the classic Italian dish. Its exquisite flavor arises from the combination of velvety rice, light caramelization of green onions, and a spicy hint of vodka that adds depth and richness to the dish. The vodka evaporates, leaving a subtle aroma, while lemon zest adds freshness. This risotto pairs perfectly with a glass of white wine for dinner, harmonizing with the salty notes of Parma ham and the tenderness of Parmesan cheese. The dish likely stems from gastronomic experiments by chefs aiming to blend traditional techniques with modern flavors. It is served in top Italian restaurants but can also be made at home to impress guests and indulge yourself.
1
In a thick-walled pot, heat olive oil over medium heat. Chop the green onion and place it in the pot. Add the rice and sauté for 2 minutes, stirring constantly.
- Olive oil: 3 tablespoons
- Green onions: 60 g
- Rice: 250 g
2
After 2 minutes, add 6 tablespoons of vodka to the pot. Keep on medium or high heat, stirring constantly until all the vodka evaporates.
- Vodka: 6 tablespoons
3
In a separate pot, heat the vegetable broth over medium heat. Gradually add warm broth to the rice pot, waiting for each portion to evaporate. Remember to stir the rice constantly.
- Vegetable broth: 1.2 l
4
While the rice is simmering, grate the zest of one lemon into a separate bowl, squeeze in the juice of half a lemon, and add finely chopped chives. Mix well.
- Lemon: 1 piece
- Chives: 100 g
5
After 20 minutes, when all the broth is absorbed by the rice, remove the pot from the heat. Season with salt and pepper to taste, add lemon juice with zest and onion, and mix.
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
6
Grate the Parmesan cheese on a fine grater. Cut the Parma ham into small pieces and lightly fry, then add to the risotto and mix. Serve the risotto on plates and sprinkle with grated Parmesan on top.
- Parmesan cheese: 100 g
- Parma ham: to taste