Vodka Cream Sauce Risotto

Method

1. 01

   Heat the broth and bouillon until boiling.

2. 02

   Meanwhile heat up the Arborio rice in a warm saucepan until heated, but not browning.

3. 03

   While you do this, peel and mince the garlic and organize everything else you need.

4. 04

   Add 1/2 c. boiling broth to the rice and stir continuously as you heat it.

5. 05

   If you are too warm on the rice, the water will flash vaporize and you'll need to add more almost immediately.

6. 06

   You want to be at the point where you add some and it absorbs slowly into the rice as you stir.

7. 07

   Add the broth in 1/4 c. increments as you keep stirring.

8. 08

   Start to check the rice when you have about 1/2 c. broth left that you haven't added and see if it is al dente.

9. 09

   If it is not, add more broth.

10. 10

    Keep going until you either run out of broth or it is al dente.

11. 11

    If you run out of broth, switch to water heated last minute in the microwave.

12. 12

    When you are done with the risotto, get another pot to make the sauce in.

13. 13

    This recipe used the empty broth pot with a remaining 1T broth in it plus the oil.

14. 14

    Add the garlic to the pot and stir until fragrant, but not brown.

15. 15

    Add the red pepper flakes before adding the tomatoes.

16. 16

    Simmer 5 minutes.

17. 17

    Add vodka and simmer 5 minutes.

18. 18

    Add the rest of the basil and sugar and heat through for 5 minutes.

19. 19

    Puree everything with the cream in a food processor.