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Prep all your ingredients before you begin cooking.
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Bring the stock to a simmer in a medium pot. Leave on the burner on low.
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In a small pot add the tomatoes, and basil and cook on low until warm. Leave the burner on simmer. (remove basil)
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In a large dutch oven or deep 4 qrt. skillet over medium heat, add the olive oil.
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When the olive oil is sizzling, add the garlic and stir for a minute or two, (do not brown) ,add the rice and one teaspoon of oregano saute for about 2-3 minutes.
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Begin adding the tomatoes slowly, one cup at a time. Cook until all liquid has been absorbed and continue stirring. Add the rest of the tomato sauce , one cup at a time, until all the sauce has been used. Add the salt and pepper.
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Then, begin using the stock, again one cup at a time. It's perfectly cooked when the rice is tender to the bite. If you need more than 4 cups of stock, add more or use less. This process should take about 45 minutes.
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Taste again and adjust the seasonings.
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When done, stir in the butter.
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Add the parmesan cheese and stir.
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Taste and adjust before serving.