In a large, wide frying pan, heat olive oil and butter over medium-high heat. Saute arborio rice, onion and garlic, stirring with a wooden spoon. Cook for 5 minutes, browning evenly.
Meanwhile, heat chicken broth in a sauce pan until at a low simmer, then reduce to warm.
Add white wine to arborio rice, stirring to absorb. Ladle in one cup of simmering broth and stir. Cook until absorbed. Continue to add 1 cup of simmering broth at a time, waiting until each addition is absorbed before adding the next, until all broth is gone. This process takes about 20 minutes.
Risotto should be creamy and rice granules taut. Stir in salt, tomato, basil and Parmesan cheese. Top with toasted pine nuts.
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