Ingredients

The following ingredients have 4 Servings
  • 2 cups arborio rice
  • 1 tablespoon light extra virgin olive oil
  • 2 tablespoons butter
  • 4 garlic cloves (minced)
  • 1 white onion (diced)
  • 1/2 cup white wine
  • 8 cups chicken broth
  • 1 teaspoon fine sea salt
  • 3 plum tomatoes (seeded and diced)
  • 1/3 cup basil (torn into strips)
  • 1/2 cup Parmesan cheese (finely grated)
  • 2 tablespoons pine nuts ( , toasted )

Instruction

  • In a large, wide frying pan, heat olive oil and butter over medium-high heat. Saute arborio rice, onion and garlic, stirring with a wooden spoon. Cook for 5 minutes, browning evenly.
  • Meanwhile, heat chicken broth in a sauce pan until at a low simmer, then reduce to warm.
  • Add white wine to arborio rice, stirring to absorb. Ladle in one cup of simmering broth and stir. Cook until absorbed. Continue to add 1 cup of simmering broth at a time, waiting until each addition is absorbed before adding the next, until all broth is gone. This process takes about 20 minutes.
  • Risotto should be creamy and rice granules taut. Stir in salt, tomato, basil and Parmesan cheese. Top with toasted pine nuts. 
  • If you've tried this recipe, come back and let us know how it was!