Warm chicken stock in a medium saucepan.
In a cast iron pot, sauté garlic, onion, sun-dried tomatoes, salt and black pepper over medium heat for 2 minutes, stirring with a spatula.
Add rice and wine and stir until liquid is absorbed, about 3 minutes.
Reduce to low heat and add in 1 cup increments the warm chicken stock until the rice absorbs most of the liquid. Stir every 30 seconds or so.
Sir in cheese and butter until creamy.
Garnish with basil leaves and enjoy.
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