Risotto With Eggs, Puttenesca Sauce And Pignoli

• 3 pounds ripe plum tomatoes, seeded and diced
• 1 cup black Kalamata olives, pitted and sliced
• 1 cup green olives, pitted and sliced
• 2 tablespoons capers, rinsed and drained
• 1 tablespoon minced garlic
• 3 tablespoons extra virgin olive oil
• 1/4 cup chopped fresh basil
• 2 tablespoons minced fresh parsley
• 1 teaspoon salt
• 1/4 teaspoon hot red pepper flakes
• 2 cups medium grain white rice
• 4 hard-cooked eggs, shelled and cut into large chunks
• 1/2 cup pignoli, toasted

1. Combine 2 cups rice with 4 cups water, add 1/2 teaspoon salt and bring to a boil. Reduce heat, cover and cook slowly for 15 to 20 minutes or until grains are al dente and all of the water has been absorbed.
2. For the puttanesca sauce; In a large bowl, combine the seded, diced tomatoes, black and green olives, capers, garlic and olive oil. Add the basil, parsley, salt and red pepper flakes, stirring to combine. Cover and let stand at room temperature for 20 to 30 minutes, stirring occasionally to mature.
3. Transfer hot cooked rice to a large platter and spoon the puttanesca sauce over it. Top with chunks of hard-cooked egg and the toasted pine nuts.

tomatoes, black kalamata olives, green olives, capers, garlic, extra virgin olive oil, fresh basil, parsley, salt, hot red pepper, medium grain white rice, eggs, pignoli

Taken from www.epicurious.com/recipes/member/views/risotto-with-eggs-puttenesca-sauce-and-pignoli-1200460 (may not work)