This is a quick-n-dirty risotto-ish side dish that perfectly accompanies something saucy. It is both a kiddo and adult pleaser, and is ready in 30 minutes. You can omit the wine but I will say, white wine really brings it closer to risotto.

I follow Lundberg brand cooking instructions and the rice is perfect every time.

Proportions:

Servings (3/4 cup cooked rice)	2-3	4-6	8-10
Rice (dry)	1/2 cup	1 cup	2 cups
Water or Broth	3/4 cup	1 1/2 cup	3 cups
Butter or Olive Oil	1 1/2 tsp	1 Tbsp	2 Tbsp

Ingredient proportions are based on 4-6 servings:

Arborio rice

White wine, any variety

Water

1 large leek or 2 shallots, cleaned and chopped

Butter or olive oil

1 garlic clove (optional)

sea salt

Directions:

1. In a medium sized pot with a lid, combine rice, liquid (1/2 water + 1/2 white wine), leek, butter and whole garlic clove. Bring to a boil.
2. Cover with a tight-fitting lid, reduce heat to a low simmer and cook for 20 minutes.
3. Remove from heat (with lid on!) and let steam for 10 minutes. Fluff with a fork; find the garlic clove and chop it into small bits then add it back to the rice and stir. Add a pinch of salt and serve.