Provencal risotto traditional version Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• 85 g sundried tomatoes, julienned
• 1 liter (4 cups) hot broth (chicken or vegetables for the vegan version)
• AND 125 ml to 250 ml (1/2 to 1 cup) hot broth to reserve, if necessary, for the end
• 30 ml (2 tbsp) olive oil
• 2 garlic cloves, crushed or minced
• 1 large leek (about 230 g), cut into 1.5 cm (1/2 inch) slices
• 227 g (8 oz) white mushrooms, sliced
• 227 g (8 oz) coffee mushrooms, sliced
• 1 ml (1/4 tsp) salt
• 7.5 ml (1 ½ tsp) dried oregano
• 7.5 ml (1 ½ tsp) dried basil
• 250 g (1 ¼ cup) arborio rice
• 185 g (3/4 cup) white wine
• 1 can (398 ml (14 oz)) pitted black olives, drained and cut in half
• 60 ml (4 tbsp) fresh parsley, chopped