Melt the butter in a saucepan along with finely chopped onion for about 5 minutes or until golden over medium heat.
Next, add the arborio rice and stir thoroughly until it’s fully coated in the butter for approximately 2-3 minutes.
Add the white wine and mix until it has combined with the rice.
In a separate sauce pot, bring chicken stock to a boil.
Then pour 1/2 cup of the stock into the saucepan with rice and bring to a boil. Lower the heat and leave to simmer, allowing time for the liquids to be absorbed by the rice. During this time you should be stirring frequently.
Continue adding 1/2 cup of stock at a time. Each time repeat the process of mixing, allowing the liquid to be fully absorbed and then (and only then) adding more. If the stock is added in one go it won’t be absorbed properly. Remember, patience is key here.
After about 20 minutes this process should be complete and the rice should be creamy yet al dente.
Take the risotto off the heat and stir butter in thoroughly and mix in oregano.
Enjoy!
