Ligurian Risotto

Ligurian Risotto

5 cups low-sodium vegetable broth
1 tablespoon butter
2 tablespoons olive oil
½  cup finely chopped onion
1 garlic clove, peeled and minced
1 ½  cups arborio rice
½  cup white wine
½  cup grated pecorino
Freshly ground white pepper
¼  cup toasted pine nuts
½  cup fresh basil leaves.

Place broth in a medium saucepan and bring to a low simmer. While broth heats, place a wide saucepan over low heat and add butter and oil. When butter has melted, add onion and garlic and sauté until softened. Add rice and stir until well coated. Raise heat to medium and add wine to rice. Stir until wine is absorbed, then reduce heat slightly. Begin adding ladlefuls of hot broth, stirring constantly and allowing each addition to be absorbed before adding the next. Cook rice until al dente (tender but slightly chewy), about 20 minutes. All broth may not be needed; if additional liquid is needed, boiling water may be used.

Remove pan from heat and add pecorino, mixing it in well. Season with white pepper to taste, and mound on a large platter. Scatter with toasted pine nuts and basil leaves, and serve immediately.