Risotto alla Vodka with Hot Italian Sausage & Burrata

There’s nothing quite like a bowl of risotto, especially when you elevate it with bold flavor and simple, high quality ingredients. Add a splash of vodka and a little heat, and this classic becomes something entirely new. Created in partnership with J Squared Eatz, this Risotto alla Vodka delivers restaurant quality taste in an easy-to-make dish you can enjoy at home. It’s creamy, comforting, and packed with a kick from the vodka, Calabrian chili, and our Hot Italian Sausage. Top it with a cloud of burrata and you’ve got a showstopping plate that will wow anyone who pulls up a chair.

Prep Time: 10–15 minutes | Cook Time: 30–35 minutes | Total Time: 40–50 minutes

Serves: 6

INGREDIENTS

• 1 ½ cups Arborio or Carnaroli rice
• 6 oz Bianco & Sons Hot Italian Sausage Meat
• 1 small red onion, finely diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 14 oz crushed tomatoes
• 1–3 tsp crushed Calabrian chili (heat level, your call)
• 1⁄3 cup vodka
• 6-7 cups chicken or vegetable stock, kept warm
• 4 oz mascarpone cheese
• 1 ball burrata
• 1⁄2 cup Pecorino Romano, finely grated (plus more for serving)
• 1⁄4 cup fresh basil, torn
• 2 tbsp extra-virgin olive oil (EVOO), plus more for serving
• 3 tbsp unsalted butter
• Salt and freshly cracked black pepper, to taste

MISE EN PLACE (French culinary term meaning "everything in its place")

• Dice the red onion and mince the garlic; set aside until ready to cook.
• Heat the stock in a small pot and keep it at a low, gentle simmer.

METHOD

1. Brown the Sausage
   1. Start with a cold pan: this helps render the fat gradually, preventing the outside from over-browning before the inside is cooked through.
   2. Add 1 tbsp EVOO to a Dutch oven or deep-sided sauté pan.
   3. Scatter the sausage into roughly 1⁄2-inch pieces.
   4. Turn the heat to medium and let the sausage brown on all sides. Use a flat wooden
   5. spoon (or a potato masher works great) to break it into smaller, craggy pieces.
   6. Once evenly browned, remove the sausage with a slotted spoon and set aside,
   7. leaving behind all the rendered fat.
2. Build the Flavor Base
   1. Add 1 tbsp butter to the sausage fat.
   2. Stir in the diced onion, season with salt and pepper, and cook until it begins to soften and turn translucent.
   3. Add the garlic and Calabrian chili. Cook just until fragrant, about 30 seconds to 1 minute.
   4. Push everything to one side of the pan.
   5. Add the remaining 1 tbsp EVOO to the open space and drop in the tomato paste.
   6. Sauté until it deepens in color and begins to caramelize, about 2–3 minutes — this step builds serious depth of flavor.
3. Toast, Deglaze, and Simmer
   1. Add the rice and stir to coat. Toast for about 1 minute.
   2. Pour in the vodka to deglaze the pan, scraping up any caramelized bits stuck to the
   3. bottom.
   4. Allow the alcohol to cook off and be absorbed by the rice.
   5. Add the crushed tomatoes and bring to a gentle simmer.
4. The Risotto Waltz (a Labor of Love)
   1. This is where the magic happens! Gently cooking and constantly stirring coaxes the starch from the rice, creating that luxuriously creamy texture.
   2. Add warm stock a couple of ladles at a time.
   3. Keep the heat at a low simmer — no boiling.
   4. Stir constantly. Once the liquid is absorbed, add more stock and keep stirring.
   5. Continue this cathartic process until the rice is al dente, about 18–20 minutes. Patience = creaminess. Have a glass of wine and enjoy the process
5. The Finale (Mantecare)
   1. Once the rice is al dente, fold the sausage back in.
   2. Remove the pan from the heat.
   3. Now for mantecatura — vigorously stir in the mascarpone, 1⁄2 cup Pecorino Romano, and the remaining 2 tbsp of butter. This emulsifies the starches and fats into silken perfection.
   4. Taste and adjust seasoning as needed.

TO SERVE

• Spoon into bowls or serve family-style.
• Tear burrata over the top so it gently melts into the risotto.
• Finish with grated Pecorino Romano, torn basil, and a final drizzle of EVOO.
• Mangia!

Pro Tip: Make extra, it’s the perfect base for the best arancini!