½ cup soaked sun-dried tomatoes
5 cups vegetable stock
¼ cup butter
1 medium onion, finely chopped
2 cups Arborio rice
1 tsp dried or 4 tsp fresh mixed herbs
Pepper
¾ cup freshly grated Romano cheese

Reserving the liquid, drain the tomatoes and slice into thin strips. Set aside.

Pour the stock into a saucepan and bring to a boil. Reduce the heat to a gentle simmer.

Meanwhile, melt the butter in a large saucepan and gently fry the onion and tomato for 2 to 3 minutes until softened but not browned. Stir in the rice and cook, stirring, for 2 minutes, until the rice is well-coated.

Add the tomato soaking liquid and cook gently, stirring until absorbed. Add the herbs and seasoning. Ladle in the stock, one ladleful at a time, until the liquid is absorbed and the rice is thick, creamy, and tender. This will take about 25 minutes.

Gently stir in the grated cheese and transfer to a warmed serving dish. Garnish with shaved cheese and parsley to serve.