Riso with Peppers, Mushrooms, and Onions

Ingredients

• 2 cups Free Range Chicken broth
• 3 tablespoons olive oil
• 1/2 cup diced sweet onion
• 1 cup riso (De Cecco is best, I think)
• 1/2 cup white wine
• 1/2 red pepper, cubed
• 1/2 yellow pepper, cubed
• 1/2 cup sliced crimini mushrooms
• 1/3 cup freshly grated parmigiano-reggiano cheese
• 2 cups loosely packed fresh basil leaves, coarsely chopped
• 2 medium garlic cloves
• 1 teaspoon salt
• 3 ounces pine nuts
• 1 cup Extra Virgin Olive Oil
• 2 tablespoons plus parmigiano cheese for serving