Finely chop the onions. Heat a large saucepan on medium heat and add butter when warmed up. Once the butter has melted, add the onions and fry them up until they are golden brown (or about five minutes).
Add the rice and stir into the saucepan until it is finely coated in the butter/onion mixture. Let the rice fry for about 2 or 3 minutes. Then, add the white wine and mix until it combines with the rice thoroughly.
Pour a ½ pint of the broth into the saucepan and let it boil. Lower the heat and let it simmer long enough for the liquids to be absorbed by the rice – stir frequently.
Repeat the process with another ½ pint of broth. Let it boil, lower the heat, let it simmer, and stir frequently. Only add the next ½ pint until the last one has fully absorbed into the rice, then repeat this process until all of the broth is gone.
Once the broth has been absorbed, you should be left with a moderately creamy risotto. Take it off the heat and stir a tablespoon of butter in to enhance the creamy texture.
Now, add the Parmesan cubes and start folding them into the rice, gently, until they melt and mix in.
Add salt, pepper, and fresh oregano on top to taste. Enjoy!
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