Risotto con pomodori e basilico

Risotto con pomodori e basilico is a traditional type of risotto originating from Liguria. The risotto is usually made with a combination of risotto rice (preferably Arborio), tomatoes, olive oil, pine nuts, basil, garlic, white wine, vegetable stock, Parmigiano-Reggiano cheese, salt, and black pepper. The pine nuts and rice are toasted in olive oil, covered with wine, and stirred until it's absorbed. Stock is then added to the pan gradually while the risotto is stirred. A chunky sauce consisting of tomatoes, basil, and garlic is then stirred in, and when the risotto becomes creamy and the rice is tender but firm, the pan is removed from the heat and the cheese is stirred in before the risotto is left to rest. It's then served on warmed platters or warmed individual plates.