Risotto Alla Vodka

 From Delish - it was exactly that  --so yummo!!

4 c. low-sodium chicken broth

6 tbsp. 

unsalted butter, divided

1 

small yellow onion, diced

4 

garlic cloves, minced

5 tbsp. 

tomato paste

1 1/2 c. 

arborio rice

Kosher salt

Freshly ground black pepper

1/2 c. 

vodka

1/2 c. 

finely shredded parmesan, plus more for serving 

Freshly chopped basil leaves, for garnish

1. In a medium saucepan, bring broth and 3 cups of water to a simmer. 
2. Heat a large high-sided skillet over medium-high. Add 2 tablespoons of the butter and the onion. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring 1 minute. Add the tomato paste and cook, stirring, 1 minute.  
3. Stir in the rice. Season with salt and pepper. Cook, stirring, until rice is lightly toasted, about 4 minutes. Pour the vodka into rice mixture and bring to a boil. Cook, until almost evaporated, about 30 seconds.
4. Ladle in 2 cups of the broth. Reduce heat to medium-low and simmer, stirring frequently, until broth is almost completely absorbed. Continue to cook, adding a few ladlefuls of broth and stirring until broth is absorbed before adding more, until rice is al dente, about 20 minutes. Season with salt and pepper.
5. Stir in the remaining 4 tablespoons of butter and Parmesan into the sauce. Season with salt and pepper. Remove from the heat.
6. Divide among bowls and top with more parmesan and basil.