Risotto with Basil, Pine Nuts, and Parmesan

Basil, pine nuts, and cheese are also the primary ingredients in a classic pesto, but here the flavor combination is much more delicate and mellow. Shallots are used as the foundation for this risotto. Since they can burn easily, they are cooked with a little water to prevent them from browning before they are tender. This is a good trick taught to me by a chef friend, and it works just as well with sautéed onions.

Serves 6 to 8

INGREDIENTS:

• 5 cups Rich Vegetable Broth or chicken broth
• 36 fresh basil leaves
• ¼ cup plus 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 2 tablespoons water
• 3 medium shallots, finely chopped
• 2 cups short-grain rice, such as Arborio
• ½ cup dry white wine, at room temperature
• ⅔ cup freshly grated Parmigiano-Reggiano
• 2 tablespoons pine nuts, toasted and coarsely chopped

INSTRUCTIONS:

1. In a medium saucepan, bring the broth just to a simmer over medium heat. Turn the heat to low to keep warm.
2. Meanwhile, put 30 of the basil leaves in a blender or food processor and chop fine. Add ¼ cup of the oil and salt and pepper to taste and puree until smooth. Set aside.
3. Heat the remaining 2 tablespoons oil and the water in a large wide saucepan over medium heat. Add the shallots and cook until they are tender and the water has evaporated, about 5 minutes. Increase the heat to medium-high, add the rice, and cook, stirring often with a wooden spoon, for 3 minutes, or until the rice is hot. Add the wine and cook, stirring, until evaporated.
4. Add the warm broth about ½ cup at a time, stirring frequently after each addition and waiting until each one is almost absorbed before adding more. Regulate the heat so that the liquid remains at a simmer and the rice does not dry out. If you run out of liquid before the rice is done, add warm water. Season to taste with salt and pepper. The risotto is ready when it is firm yet tender to the bite and looks creamy, 18 to 20 minutes.
5. Stir in the basil puree. Tear up the remaining 6 basil leaves and add them, along with the grated cheese. Stir well.
6. Spoon the risotto into shallow bowls, sprinkle with the pine nuts, and serve.