Ingredients
2 small or one large leek
3-4 vegetable stock cubes
white wine
lots of parsely and basil
2 cups aborio rice
tbsp fennel seeds
butter
olive oil
6 - 8 cloves garlic
Method
fry up finely chopped leeks with garlic and fennel seeds in butter and oil until soft
add half parsley and basil
add aborio rice and stir fry on medium until rice has picked up flavours
add other half of parsley/basil and then add stock one cup at a time, stirring all the whilem until aldente. Add wine to taste
throw in some pecorino at the end for taste with seasoning