Margherita Risotto

• 3 cups chicken broth
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 1/2 cup white onion- diced
• fresh ground black pepper
• 1/2 teaspoon oregano
• 2 garlic cloves- minced
• 1 cup Arborio rice
• 1 cup chopped tomatoes (fresh or good quality canned)
• 2 tablespoons chopped fresh basil
• 1 cup grated mozzerella cheese
• shredded parmesan and chopped basil for topping

1. Warm chicken broth in a saucepan, keep on low heat.
2. Heat oil and butter in a heavy saucepan over medium-high heat- add onions, black pepper to taste, and oregano and and saute until onions are softened. Add garlic, and sautee until softened and fragrant (about 3 minutes).
3. Add rice and cook, stirring for 2 minutes.
4. Add tomatoes (and natural amount of juices, but not excess juice if you used canned) and basil- stir in.
5. Ladle in 1 cup simmering broth and cook, stirring, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next. Continue until rice is tender and creamy, 16 to 18 minutes. (Add water or more broth to simmering saucepan if more liquid is needed).
6. Stir in mozzerella, and serve topped with parmesan and additional basil!

chicken broth, butter, extra virgin olive oil, white, fresh ground black pepper, oregano, garlic, arborio rice, tomatoes, fresh basil, mozzerella cheese, parmesan

Taken from food52.com/recipes/3717-margherita-risotto (may not work)