This spicy risotto alla vodka is the most interesting risotto you'll ever taste this year. It has everything you love in a traditional risotto, but it uses vodka instead of wine and 'nduja for a bit of a kick.

Got more 'nduja? Use it up in my spicy nduja pasta. More vodka? Try my penne alla vodka with sausage next!

Want to Save This Recipe?

Enter your email and I'll send it straight to your inbox. Plus, get great new recipes from me every week!

Penne alla vodka has become a staple in many kitchens around the world over the past decade, but I personally find that there are so many other things that you can do with that open bottle of vodka you have in the back of your cupboard.

Case in point: this spicy risotto alla vodka. One of the things that defines a good risotto is deglazing it with white wine. But what happens if you use vodka instead?

You get the same effect, but a completely different flavor, very similar to that of a good penne alla vodka sauce.

And then to make things even more interesting, I make the risotto a little bit spicy by stirring in some 'nduja with the tomato paste. The result is an exceptionally tasty, creamy risotto you would be proud to serve at any dinner party.

Why you'll love this spicy risotto alla vodka

It has all the vodka sauce flavor without any cream.
You get proper heat from one single ingredient.
It's cozy enough for date night, but easy enough to make on a regular Wednesday.

What you'll need

Butter - This is the only fat you need in your risotto because the 'nduja will add some of its own.

Shallot - This is milder and sweeter than regular onion, and I like how it melts right into the rice.

Tomato paste - The concentrated flavor is essential for a good vodka sauce base, so you won't need any passata.

'Nduja is a spreadable, spicy, Calabrian pork salumi, and you can typically buy it in most supermarkets nowadays. If yours doesn't stock it, you can try an Italian deli. Alternatively, you can use a Calabrian chili paste.

Fresh thyme - This is what gives the risotto a slightly earthy flavor. If you only have dried thyme, use about a third as much.

Carnaroli rice - is essential for an Italian-quality risotto. It's much better than arborio because it holds its bite, and you get a creamier finish.

Vodka - Any plain, unflavored vodka works in this recipe. The point is to replace the white wine you would use in a risotto and sharpen the taste of the tomato paste.

Chicken stock - Low sodium is perfect here because 'nduja is already quite salty, and together with the Parmesan, you may end up with an overly salty risotto. Keep it warm while you add it to the risotto because if you add it cold, it will stall the cooking.

Parmesan - Freshly grated Parmesan is always the best because it melts smoothly. I keep a chunk of Parmesan in my fridge all the time and use a microplane to grate it on the spot.

Pro tip

Allow the tomato paste and 'nduja to fry for a full two minutes, stirring from time to time, because this is how it releases the flavor.

How to make spicy risotto alla vodka

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Melt the butter in a large saucepan and cook the shallot for 4-5 minutes over medium heat until soft and translucent.

Stir in the tomato paste and 'nduja and cook for two minutes until the 'nduja is completely melted and everything turns a darker red.

Next, stir in the fresh thyme and then add the carnaroli rice. Toast the rice for 1 minute, stirring often. Then add the vodka and cook for 1-2 minutes until the alcohol mostly evaporates.

Start adding the stock a little at a time. Stir frequently until the rice absorbs the liquid, and once it's nearly gone, add more. Repeat the process until you finish the stock or until the rice is creamy and al dente, which means it should be tender but still have a slight bite.

Stir in the Parmesan cheese, then adjust the seasoning to taste and serve immediately.

Substitutions and variations

If you don't have any 'nduja, you can use some Calabrian chilli paste instead or simply spicy chorizo.
If you don't have any vodka, you can make this with dry white wine too. Alternatively, if you don't want to cook with alcohol, use some extra stock with a squeeze of lemon to get you the right sharpness.
To make this dish vegetarian, use vegetable stock, vegan nduja or chili paste, and a vegetarian hard cheese.

Recipe tips and notes

The 'nduja, Parmesan and stock all add salt to the risotto, so it's always a good idea to taste at the end before adding more seasoning.
The heat of the 'nduja varies a lot from one brand to another. Start with half, then stir in more at the end if you don't want your risotto too spicy.
You may not need all the stock, or you might need a splash more. With risotto, it's always best to go by the bite and not the cup count.

What to serve with spicy risotto alla vodka

Some garlic Parmesan green beans
My crispy rosemary focaccia
A peppery arugula salad with lemon

Leftovers and storage

Leftovers will keep well in an airtight container for up to three days in the fridge.
Reheat on the stovetop over low-medium heat, adding some stock to loosen up the rice.
I wouldn't recommend freezing this risotto because the texture will be mushy after thawing.

More recipes you'll love

If you've tried this spicy risotto alla vodka recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

And for more yummy recipe ideas, follow me on Instagram, Facebook, and Pinterest!