Step 1

preheat oven to 350 F*

Step 2

Warm the oil in a large oven proof pot (such as a Dutch oven or braiser) over medium heat and add the shallots and a pinch of salt. Cook until soft and lightly golden brown, about 7 minutes. Add the garlic and red pepper flakes and cook for 1 more minute. If the pan ever gets dry, just add another splash of oil.

Step 3

Add the tomato paste and stir it in until it starts to stick to the skillet, 1 to 2 minutes, then deglaze the pan with the vodka, aka pour in the vodka and scrape up all of the stuck bits from the bottom of the pan. When the vodka has evaporated after about a minute, stir in the half n half, 3 cups of the stock, and the rice.

Step 4

Bring to boil over high heat, then cover and transfer to the oven. Bake for 40 minutes.

Step 5

Stir in 1 cup of the remaining stock to start, along with the parm and parsley. Add more stock until you've achieved your perfect risotto consistency -- some like it thick, some like it runny, do your thing.