Butter, Vodka and Caviar Risotto

Method

1. Finely chop the shallot.
2. In a small pan, cook the shallot with a knob of butter and a splash of vodka over low heat until soft and almost a paste. Let cool.
3. In a bowl, mix softened butter with the cooked shallot and chopped fresh dill until well combined. Spread on a sheet of plastic wrap or a napkin, roll into a log, and refrigerate until firm.
4. Heat a copper pot or heavy-bottomed pan over high heat. Add the Carnaroli rice and toast it dry for about 1 minute, stirring constantly.
5. Season with a pinch of salt and deglaze with vodka.
6. Start adding hot water or broth one ladle at a time, stirring frequently, allowing each addition to be absorbed before adding the next.
7. While the rice cooks, grate the Grana Padano cheese and prepare the caviar bottarga.
8. When the risotto is al dente (after about 14-15 minutes), turn off the heat. Add the grated Grana Padano and stir. Cover and let rest for exactly 2 minutes.
9. After resting, resume stirring vigorously while adding the aromatic butter (from the fridge, cut into pieces) and grating in the caviar bottarga. Adjust salt if needed.
10. Serve immediately, garnished with fresh dill sprigs.