In a medium sauce pot combine the tomato sauce and chicken stock. Bring up to heat on medium low.
In a medium skillet or low dutch oven melt the ghee and oil together over medium heat. Add in the garlic and cook until fragrant, about 2 minutes. Add in the rice and cook until light and toasty, 3-4 minutes then add in the vodka and cook until almost evaporated. Season with salt and pepper.
Using a ladle, slowly add some of the tomato broth mixture, a little at a time. Cook low and slow and when the broth is almost absorbed add a ladle or two to the pan until you’ve added it all. This whole process should take about 15-20 minutes.
Once you’ve added all of the tomato broth mixture and the rice is almost fully cooked add in the mascarpone and parmesan. Stir through and cook for 1-2 minutes. Remove from heat, taste for seasoning add more salt or pepper if needed and then ladle into shallow bowls. Garnish with a little more freshly grated parmesan cheese and freshly cracked black pepper.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell