Tomato Risotto with Pine Nuts
The gentle heat of a rice cooker turns out perfect no-stir risottos.
- ¼ cup pine nuts
- 2 Tbs. olive oil
- 4 cloves garlic, minced (4 tsp.)
- 2 cups Arborio rice
- 1½ lb. Roma tomatoes, grated (3 cups)
- ½ cup dry white wine, such as Sauvignon Blanc
- 5 cups low-sodium vegetable broth
- 1 cup low-sodium tomato juice
- ¼ tsp. salt
- 1½ cups fresh basil, thinly sliced into chiffonade
- White truffle oil, for drizzling, optional
1. Set rice cooker setting to “sauté” (or similar), and preheat 2 to 3 minutes. Add pine nuts, and toast 5 to 6 minutes, or until golden brown. Remove pine nuts from cooker, and set aside.
2. Add oil to rice cooker, and heat 1 minute. Stir in garlic, and heat 2 to 3 minutes, or until golden, stirring occasionally. Pour in rice, and cook 2 to 3 minutes, stirring constantly. Stir in tomatoes, and cook 3 to 4 minutes. Add wine, and simmer 5 minutes, or until wine has cooked down.
3. Adjust rice cooker setting to “risotto” or “slow cook” (or similar). Add broth, tomato juice, and salt; cover, and cook 20 to 30 minutes, or until risotto is cooked through and soft. Let stand 5 minutes, then season with salt and pepper, if desired. Top with basil and pine nuts, and drizzle with truffle oil (if using).
January/February 2014 p.46