- 1/4 cup pine nuts
- 5 cups low-sodium chicken broth
- 2 Tbsp olive oil
- 3 Tbsp unsalted butter
- 2 large or 4 small shallots, chopped
- Kosher salt and freshly ground black pepper
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 1/3 cup dried currants or raisins
- 2/3 cup (4 oz) crumbled feta cheese
- 3 Tbsp chopped fresh flat-leaf parsley leaves
1. Preheat the oven to 350°F. Arrange the pine nuts in a single layer on a baking sheet. Bake 6 to 8 minutes, until lightly toasted. Cool completely before using.
2. Heat the broth in a small saucepan and keep warm over low heat.
3. In a large saucepan or Dutch oven, heat the oil and 2 tablespoons of butter over medium heat. Add the shallots and 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for 2 minutes, until softened. Add the rice and cook, stirring often, until toasted, about 3 minutes. Add the wine and simmer, stirring occasionally, until evaporated, about 2 minutes.
4. Add 1/2 cup of the hot broth and cook, stirring occasionally, until liquid is completely absorbed. Continue adding the remaining broth, 1/2 cup at a time, cooking and stirring until the rice is creamy and tender, about 20 minutes. Turn off the heat and stir in the remaining tablespoon of butter, the currants, pine nuts, feta cheese, and parsley. Season to taste with salt and pepper. Transfer to a bowl and serve.
More of Giada's kid-friendly Italian dinners:
Reprinted from Weeknights with Giada by Giada De Laurentiis, copyright © 2012. Photos copyright © 2012 by Amy Neunsinger. Published by Clarkson Potter/Publishers, a division of Random House, Inc.