Ligurian Risotto

Ingredients:

• 5 cups low-sodium vegetable broth
• 1 tablespoon butter
• 2 tablespoon olive oil
• 1/2 cup onion, finely chopped
• 1 garlic clove, peeled and minced
• 1 1/2 cups arborio rice
• 1/2 cup white wine
• 1/2 cup pecorino, grated
• freshly ground white pepper
• 1/4 cup toasted pine nuts
• 1/2 cup fresh basil leaves

Instructions:

Place the broth in a medium saucepan and bring to a low simmer. While the broth heats, place a wide saucepan over low heat and add the butter and oil. When the butter has melted, add the onion and garlic and saute until softened. Add the rice and stir until well coated. Raise the heat to medium and add the wine to the rice. Stir until the wine has absorbed, then reduce the heat slightly. Begin adding ladlefuls of hot broth, stirring constantly and allowing each additional to absorb before adding the next. Cook the rice until al dente, roughly 20 minutes. All the broth may not be neccessary, but if you need more, you can use boiling water. Remove the pan from the heat and add the pecorino, mixing it in well. Season with white pepper to taste and mound on a large platter. Sprinkle with toasted pine nuts and basil leaves and serve immediately.