Heaping 1/4 c of chopped sundried tomatoesalmost 1/2 c
1heaping tbsp fresh basilchopped small
Rough chopped basil for garnish
2tbspbutter
1/4cparmesan cheesefreshly grated
Salt to taste
Instructions
In a deep frying pan, heat a tbsp or 2 of olive oil.
Saute the leek until it just begins to brown.
Add garlic and saute about 30 seconds.
Add the rice, toss to coat with the oil, and saute for another minute or so. Don't let them brown!
Add the wine or a ladle of the stock, stir with a wooden spoon until the liquid is absorbed.
Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite. Stir frequently. ALOT. Not quite constantly, but alot.
Season with salt to taste.
About the last ladle of stock or last 5-10 minutes, add the chopped basil.
When grains are tender, add the butter and stir to blend in.
Remove from heat and add the grated parmesan. Toss to mix and melt, sprinkle with the rough chopped basil, and serve immediately.
Notes
** I didn't have any good white wine around, so just used a bit of my stock For the stock I had a bucket of turkey stock left over in the freezer. It tasted wonderful!