This is my take on vodka sauce, made as a risotto. I usually keep risotto classic with no cream, just butter and Parmigiano, but with vodka sauce it didn’t make sense to skip the cream. Finished with torn burrata.

Vodka Risotto & Burrata

Di Montalicino, Italy

La Montalcino, Italy

Paso Robles, California

Rotating Rosé

Gavi Di Gavi, Villa Sparina

Rosé Ruffino Split

Prosecco Acinium D.O.C

Moscato Stemmart

Barbera D'alba Pertinace

Barolo Salvano

Cabernet Maddelena

Chianti Docg Ponte Vecchio

Brunello Di Montalcino Cordella

House Red Wine Red Blend

Napa Valley Cellars

Barbera D'alba

Robles Cabernet

Red Robles

White Rascal

Peroni

Colorado Lime Lager

BOTTLED BEERS

Frangelico, Kahlua, muddle mint, sugar, and club soda

Kettle one Vodka

Bring the chicken or vegetable stock to a bare simmer in a medium saucepan and keep it over very low heat so it stays hot but not boiling. Measure and have all ingredients prepped: dice onion, mince garlic, grate cheese, tear basil, and bring burrata to room temperature.

In a wide heavy-bottomed skillet or sauté pan over medium heat, add 2 tbs olive oil and 2 tbs butter. When butter melts and foams, add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft but not browned, about 6–8 minutes. Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant.

Sweat onion and garlic

Add the Arborio rice to the pan and stir to coat the grains with the fat. Cook, stirring, for 1–2 minutes until the edges of the rice look translucent and you smell a faint toasty aroma.

Toast rice

Pour in the dry white wine and stir continuously until the wine is almost completely absorbed by the rice, about 1–2 minutes.

Deglaze

Begin adding the hot stock, about 1/2 cup at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for 16–18 minutes total, tasting after 14 minutes. The rice should be al dente with a creamy starchy exterior. Keep the heat at a steady medium-low so the rice simmers gently.

While the rice cooks (or when there are about 4–5 minutes left), in a small saucepan over medium heat combine the tomato passata, tomato paste, and vodka. Stir and let the mixture simmer gently for 3–4 minutes to cook off the alcohol and meld flavors. Stir in the heavy cream and simmer 1–2 minutes more until a glossy sauce forms. Taste and adjust salt and pepper. Keep warm.

When the rice is cooked to al dente and has a creamy texture, reduce heat to low and stir the warm vodka-tomato cream into the risotto, starting with half and adding more to reach your preferred sauciness. Stir gently to combine and let it warm through 1–2 minutes.

Remove the pan from the heat. Stir in the 2 tbs cold cubed butter and 3/4 cup grated Parmigiano-Reggiano until melted and the risotto becomes glossy and rich. Adjust seasoning with the 1 tsp salt and 1/2 tsp black pepper (or to taste). If the risotto seems too thick, add 1–2 tbs hot stock or reserved cream to loosen; if too loose, cook 1 minute to tighten.

Divide the risotto among 4 warmed shallow bowls or plates (serves 4). Tear the burrata into pieces and distribute over the top of each portion, allowing the creamy center to spill over the risotto.

Scatter torn basil leaves over the burrata, drizzle a little extra-virgin olive oil (about 1 tsp total), and finish with a light grind of black pepper and optional lemon zest for brightness.

Serve immediately so the burrata remains soft and the risotto is hot and creamy.

extra-virgin olive oil

unsalted butter

yellow onion, finely diced

garlic, minced

Arborio rice

dry white wine

tomato passata (or canned crushed tomatoes)

tomato paste

vodka

heavy cream

red pepper flakes

low-sodium chicken or vegetable stock, hot

salt

freshly ground black pepper

unsalted butter (cold, cubed)

freshly grated Parmigiano-Reggiano

burrata (room temperature), torn

fresh basil leaves, torn

lemon zest (optional)

extra-virgin olive oil (for finishing)

Place the dried porcini in a small bowl and cover with 1/2 cup hot water. Let soak for 20–30 minutes while you prepare other ingredients. Bring a large pot of salted water to a rolling boil for the pappardelle (use about 1 tablespoon salt per 4 liters).

Prepare dried porcini and pasta water

When the water is boiling, add the pappardelle and cook until just shy of al dente (follow package times minus 1–2 minutes). Reserve 1 1/2 cups of pasta cooking water, then drain the pasta and set aside.

Cook the pasta

In a large skillet or sauté pan over medium heat, warm 2 tablespoons olive oil and 1 tablespoon butter. Add the diced shallots and cook until softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.

Sauté aromatics

Increase heat to medium-high and add the chopped mixed wild mushrooms with 1 tablespoon olive oil. Spread them in a single layer and let them brown without stirring for 2–3 minutes, then stir and continue to cook until they release their liquid and it mostly evaporates and the mushrooms are golden, about 6–8 minutes total. Season with 1/2 tsp salt and 1/2 tsp black pepper while cooking.

Cook mushrooms

Stir in the chopped thyme and rosemary, then pour in the dry white wine to deglaze, scraping up any browned bits. Let the wine reduce by about half, 2–3 minutes.

Add herbs and deglaze

Add the vegetable or chicken stock and the soaked porcini (reserve the soaking liquid — strain it through a fine sieve or coffee filter to remove grit and add up to 2 tablespoons of this concentrated liquid to the pan). Simmer until the sauce thickens slightly, about 4–6 minutes. Stir in the heavy cream and remaining 1 tablespoon butter, then add 1/2 cup grated Parmesan and stir until combined. Taste and adjust seasoning with remaining salt and pepper.

Finish ragù base

Return the drained pappardelle to the pot or to the skillet with the ragù. Add a ladle or two of reserved pasta water as needed to loosen the sauce and coat the pasta evenly (you may not need all the water; add until you get a silky consistency). Toss gently for 1–2 minutes until pasta is fully coated and sauce clings to noodles.

Toss pasta with sauce

Stir in the chopped parsley and lemon zest (if using) to brighten the flavors. Check seasoning and adjust. Let the pasta rest off heat for 1–2 minutes to allow flavors to marry.

Finish and rest

While mushrooms are softening (or after ragù is formed), make a concentrated wine reduction to echo Di Montalcino’s red wines: In a small saucepan over medium heat combine 1/2 cup red wine and 1/4 cup of the mushroom/porcini soaking liquid (strained). Bring to a simmer and reduce until slightly syrupy and reduced by about half, 4–6 minutes. Off the heat, whisk in 1 tablespoon cold cubed butter to create a glossy finish. Taste and add a pinch of salt if necessary. Spoon a small amount (1–2 tablespoons per serving) of this reduction over plated pappardelle for an aromatic, savory lift.

Plate the pappardelle in shallow bowls. Sprinkle each portion with extra grated Parmesan and toasted walnut pieces if using. Drizzle a little good-quality extra-virgin olive oil around the edge and place a fresh thyme sprig on top for aroma.

Serve immediately with a glass of a well-structured Tuscan red (Brunello di Montalcino or a Sangiovese) to complete the Di Montalicino experience.

dried pappardelle pasta

mixed wild mushrooms (cremini, shiitake, oyster), cleaned and coarsely chopped

shallots, finely diced

garlic cloves, minced

fresh thyme leaves, chopped

fresh rosemary, finely chopped

low-sodium vegetable or chicken stock

Parmesan cheese, finely grated

flat-leaf parsley, chopped

porcini mushrooms, dried

hot water (to rehydrate porcini)

red wine (preferably Brunello or Sangiovese if available) or a robust red

unsalted butter (cold, cubed) for finishing sauce

extra grated Parmesan

toasted walnut pieces (optional)

good quality extra-virgin olive oil (drizzle)

fresh thyme sprigs (for plating)

Preheat your oven to 400°F (200°C). Slice the loaf into 1/2-inch-thick slices (about 12 slices). Arrange the slices on a baking sheet. Brush both sides lightly with 3 tbs extra-virgin olive oil and sprinkle with 1 tsp sea salt. Toast in the oven 8–10 minutes, flipping once, until golden and crisp. Remove from oven and, while still warm, rub each slice with the cut sides of the 2 halved garlic cloves to impart a mild garlic aroma. Set aside.

Prepare and toast bread

Clean and slice 12 oz mushrooms and halve 1 cup cherry tomatoes. Mince 2 shallots and 3 cloves garlic. Drain and rinse 1 cup cooked cannellini beans if from can. Chop herbs and measure other ingredients.

Mise en place

In a large skillet over medium heat, warm 2 tbs extra-virgin olive oil and 1 tbs butter until butter melts and foams. Add the minced shallots and a pinch of salt; cook 3–4 minutes until softened and translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

Sweat aromatics

Increase heat to medium-high, add the sliced mushrooms in a single layer if possible. Let them sear without moving 2–3 minutes to develop color, then stir and cook another 3–4 minutes until they release their liquid and it mostly evaporates. Season with 1 tsp salt and 1/2 tsp black pepper.

Pour in 1 tbs dry white wine to deglaze the pan, scraping up browned bits. Let the wine reduce by half (about 1–2 minutes). Stir in 1 tsp tomato paste, 1 cup vegetable or chicken stock, 1 cup halved cherry tomatoes, and 1 cup cooked cannellini beans. Add 1 tsp chopped rosemary and 1 tsp thyme leaves. Bring to a gentle simmer and cook 6–8 minutes, allowing flavors to concentrate and the tomatoes to soften. If mixture seems dry, add up to 2–3 tbs additional stock.

Deglaze and simmer

Once the ragù has thickened slightly, stir in 1 tsp lemon zest and 2 tbs chopped flat-leaf parsley. Taste and adjust seasoning with additional salt and pepper as needed. If desired, fold in a small knob of butter (optional) for silkiness.

Finish ragù

Place toasted bread slices on a platter. Spoon 1–2 generous tablespoons of the warm mushroom and white bean ragù onto each slice, spreading slightly but leaving some texture. Top each crostini with a small dollop (about 1 tsp) of fresh ricotta or a thin slice/shavings of ricotta salata. Sprinkle lightly with 2 tbs grated aged pecorino or Parmesan across all crostini.

Build crostini

Drizzle about 1 tbs extra-virgin olive oil over the assembled crostini, scatter 1/2 cup microgreens or baby arugula among the crostini for brightness, and finish with a few grinds of black pepper to taste. Serve immediately while crostini are still warm so the cheese softens slightly and the ragù is aromatic.

Finish and serve

rustic country bread or baguette

garlic cloves (halved)

sea salt

shallots (finely minced)

garlic (minced)

cremini or porcini mushrooms (cleaned, sliced)

cherry tomatoes (halved)

cooked cannellini (white) beans

vegetable or chicken stock

fresh rosemary (finely chopped)

fresh thyme (leaves)

lemon zest

flat-leaf parsley (chopped)

fresh ricotta or ricotta salata (crumbled/sliced)

aged pecorino or Parmesan (grated)

extra-virgin olive oil (for drizzling)

microgreens or baby arugula

black pepper (to taste)

Peel the pears, leaving the stems intact if desired for presentation. Halve them lengthwise if you prefer quicker poaching and easier plating, or poach whole pears after coring the bottom with a small spoon to remove seeds. Rub the cut surfaces with a little lemon juice to prevent browning.

Prepare pears

In a medium saucepan combine the wine, water, granulated sugar, honey, lemon juice, cinnamon stick, star anise, and the split vanilla bean (or vanilla extract). Bring the mixture to a gentle simmer over medium heat, stirring until sugar and honey dissolve. Taste and adjust sweetness — the liquid should be pleasantly sweet and aromatic.

Make poaching liquid

Reduce heat so the liquid is at a low simmer. Add the pears (cut side down if halved). Poach gently until the pears are fork-tender: 12–18 minutes for halved pears, 20–30 minutes for whole pears depending on ripeness. Turn pears occasionally to allow even color from the wine.

Poach pears

Using tongs or a slotted spoon, transfer pears to a plate. Increase heat and boil the poaching liquid until reduced by about half and slightly syrupy (about 8–12 minutes). Remove the cinnamon stick, star anise, and vanilla pod. Whisk in the cold butter to give the syrup a glossy finish. Taste and adjust with a teaspoon of honey or a pinch of salt if needed. Let pears cool in the syrup, then refrigerate in the syrup until ready to assemble (can be made a day ahead).

Finish poaching liquid

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment; grease parchment lightly or dust with flour.

Prepare & preheat

In a medium bowl whisk together flour, baking powder, baking soda, and sea salt until evenly combined.

Mix dry ingredients

In a large bowl whisk the sugar and eggs until the mixture is pale and slightly thickened — about 1–2 minutes by hand or 30–45 seconds with a mixer. Whisk in milk, olive oil, yogurt, lemon zest, and vanilla until fully combined.

Whisk wet ingredients

Fold the dry ingredients into the wet mixture with a spatula until just combined; do not overmix. Scrape batter into the prepared pan and smooth the top.

Combine batter

Bake for 30–38 minutes, or until the top is golden and a toothpick inserted near the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. For best texture, cool at least 1 hour before serving; the cake can be made a day ahead at room temperature, wrapped tightly.

Bake and cool

In a chilled bowl combine mascarpone, heavy cream, confectioners' sugar, and honey. Whip gently by hand or with a mixer on low speed until smooth and spreadable — about 1–2 minutes. Taste and adjust sweetness. Fold in a teaspoon of lemon zest to brighten the flavor.

Make whipped mascarpone

In a small dry skillet over medium heat, toast the sliced almonds, stirring often, until fragrant and lightly browned (2–4 minutes). Remove from heat and let cool.

Toast almonds

Slice the cooled olive oil cake into wedges. For each serving, place a wedge on a plate, top with a generous dollop of whipped mascarpone. Halve or quarter a wine-poached pear and arrange slices beside or leaning against the cake. Spoon some of the reduced poaching syrup over the pears and cake. Sprinkle with toasted almonds, a few fresh thyme leaves, and finish with a light grating of lemon zest and a small drizzle of local honey if desired.

Plate and garnish

ripe Bosc or Anjou pears

dry rosé or light red wine (Paso Robles style)

water

granulated sugar

honey (local, if available)

fresh lemon juice

cinnamon stick

star anise

vanilla bean (split) or vanilla extract

unsalted butter (cold, for finishing)

all-purpose flour

baking powder

baking soda

fine sea salt

large eggs

whole milk (room temperature)

extra virgin olive oil (mild, preferably Paso Robles)

plain Greek yogurt (or crème fraîche)

fresh lemon zest

vanilla extract

mascarpone cheese

confectioners' sugar

local honey

toasted sliced almonds

fresh thyme leaves

lemon zest (for finishing)

Lightly bruise 2 rosemary sprigs between your palms to release oils. In a small saucepan combine 0.25 cups of the rosé (from the Rosé Base) with the bruised rosemary and warm gently over low heat for 4 minutes — do not boil. Remove from heat, cover and steep 10 minutes. Strain, discard solids, reserve rosemary-infused rosé and allow to cool to room temperature.

Infuse rosemary

Gently slap the mint leaves between your hands once to awaken aroma but avoid shredding. Set aside.

Prepare mint

In a large pitcher combine the remaining rosé (2.75 cups) and gin (0.5 cups). Add the fresh lemon juice (0.5 cups), grapefruit juice (0.5 cups) and simple syrup (0.25 cups). Stir gently to combine.

Add the cooled rosemary-infused rosé to the pitcher and stir again. Add the orange bitters (6 tsp) and the mint leaves (12 each). Use a long spoon to lightly bruise the mint against the side of the pitcher as you stir, releasing aroma but keeping leaves mostly intact.

Taste the mixture and adjust sweetness or acidity: add up to 2 tbsp more simple syrup if too tart, or another 1-2 tbsp lemon or grapefruit juice if it needs more brightness.

Cover pitcher and chill in refrigerator for at least 30 minutes, up to 2 hours, to allow flavors to marry.

Fill a large glass or wine goblet with ice (about 0.5–1 cup per serving). Pour the rosé mixture into the glass until it's about two-thirds full (approximately 6–7 oz / 180–210 ml).

Top each glass with chilled club soda (about 0.5 cup per serving) to add sparkle. Gently stir once to combine.

Garnish each glass with 3–4 frozen raspberries (or a thin orange slice) and a small rosemary sprig and one mint leaf. Serve immediately.

The rosé-gin base (before adding soda and ice) can be made up to 24 hours ahead and kept chilled. Add soda and ice just before serving to preserve effervescence. If you prefer a non-alcoholic version, substitute the rosé with a non-alcoholic sparkling rosé and omit gin.