Risotto with sun-dried tomatoes

1. Bring the chicken stock to the boil and turn down to simmer.
2. Melt half the butter in a deep, heavy-based pan over medium heat; sauté onion until almost transparent. Add rice and garlic and continue to sauté, stirring with a wooden spoon to coat rice with butter and onion mixture. Take care not to brown by using too high a temperature. (You should hear rice clicking against the pan as you stir.)
3. Add wine and boil for a minute, stirring continuously. Add a ladleful of simmering stock, lemon strips and fresh basil leaves and stir until absorbed. As soon as it is, add another ladleful. Continue until stock in nearly finished. It is important to stir constantly to prevent rice from sticking.
4. Add sun-dried tomatoes to risotto and season well. Continue to stir and cook for another 15 minutes. Remove from heat and stir in rest of butter and Parmesan. Adjust seasoning. (Remove basil leaves and lemon strips now, if preferred.)
5. Cover and leave to stand for 5 minutes; sprinkle with the rest of the fresh basil and serve with salad, ham or stew.