Vegetarian rice from Switzerland

As mentioned in my previous blog, my dear friend C. had brought me a small book on authentic Swiss cuisine, appropriately named "Schweizer Küche - Traditionelle Rezepte" ("Swiss cuisine - Traditional recipes"). The subtitle of the book is "Da sitzt auch Grossmutter gerne zu Tisch", which translates more or less as "Grandmother would like to join". So that's it: a fantastic book filled with old-fashioned dishes, mainly quite winterly Alpine-food.

I intend to do a lot of cooking from this book, as it contains many savory soups I'd like to try. The only negative thing I can find is that is doesn't include my beloved Zürcher Geschetzeltes...

This recipe comes from the Urnerland (which I'm told is located south of Zürich), a part of Switzerland where many Italians used to work (already in grandma's days). Bless these Italian workers for bringing the rice that is the core of this easy, tasteful vegetarian dish!

Ingredients (serves 4):
2 tablespoons extra vergine olive oil
1 small onion, chopped
1 clove of garlic, chopped
200 gr long grain rice (7.0 oz / 1.0 cups)
150 ml white wine (5.3 fl oz / 0.6 cups)
350 ml water (12.3 fl oz / 1.5 cups)
1 stock cube (vegetable)
freshly ground black pepper
400 gr leek, carefully washed and chopped (14.1 oz / 2.5 cups)

100 gr creme fraiche (3.5 oz / 0.5 cups)
100 gr grated mountain cheese (e.g. Emmentaler) (3.5 oz / 1.1 cups)

Fry the onion and garlic in 1 tablespoon olive oil. Add the rice and continue to fry. Add the wine and the water, bring to the boil and leave to simmer until the rice is al dente.
In the mean time, use another pan to fry the leek (until crunchy-done) in the remaining 1 tablespoon olive oil.
Add the leek to the rice, continue to boil a little longer and add the crumbled stock cube and the pepper. At the last minute, add the creme fraiche and the cheese and serve immediately.