Food My Muse

0 Preheat your saucier for 2 minutes on medium heat. Add a drizzle of olive oil, the chopped onions and shallots. Sauté until translucent.
1 Add the rice and toast for more 3 minutes.
2 On a cutting board, chop the fresno and garlic very small and sprinkle with some salt. Using the flat side of your knife, press and drag across the chilis and garlic to create a paste.
3 Mix in the chili garlic paste and tomato paste to the toasted rice and cook together for 3 minutes.
4 Add the crushed tomatoes and deglaze with vodka. Cook until absorbed, about 2 minutes.
8 Add 1 cup of chicken stock and continue stirring until the rice has absorbed the broth. Add the remaining broth, 1 cup at a time, allowing the liquid to almost completely absorb each time. This will take 15-17 minutes.
5 Once you finish the 4 cups, taste to make sure the pasta is tender, but al dente. If you need to, add more liquid ¼ cup at a time.
6 Mix in the parm and mascarpone. Turn off the heat off and butter.
7 Top with mascarpone, basil, parm, olive oil and black pepper.