INGREDIENTS
6 cups
stock and water combined
1
rind of parmigiano-reggiano
2 tbsp
olive oil
1 small
onion
3 cloves
garlic
4 tbsp
sundried tomato paste
1 1/2 cups
carnaroli rice
1 serving
salt and pepper
3/4 cup
white wine
2 pints
vine cherry tomatoes
3 tbsp
butter
1 handful
basil leaves
1 cups
parmigiano-reggiano cheese