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Blend canned tomato and chicken stock. Pour into pot on the stove and bring to the boil
Add algae oil to a large pan over medium heat
Add shallots and saute until translucent
Add rice and stir to coat in oil
Add garlic and cook while stirring until rice is toasted and garlic is aromatic
Add tomato paste, cook until caramelized to the pan
Add chili and stir in
Deglaze with vodka, cook until dry
Add 6oz of the tomato broth at a time, cooking while stirring until dry before adding another ladle
Cook until rice is 95% cooked. Add heavy cream and stir in
Cook for 2 more minutes then turn off heat. Add Parmesan and stir in. Season to taste with salt
Serve immediately, with more cheese and parsley garnish