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Heat oil in a pan and add onion, bay leaves, risotto rice and saute it all.
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Add mushrooms and fresh oregano leaves to the pan.
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After that add white wine and keep stirring on high flame until all the wine is completely absorbed.
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Now add hot water in small batches while stirring.
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Season with salt, black pepper, and chili flakes.
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Add the next batch of water and stir again until the water is absorbed.
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Then add the final batch of water and let it cook for 30-40 seconds.
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Discard the bay leaves and oregano leaves.
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Add a dollop of butter and grated parmesan cheese.
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Lower the flame and mix it well.
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Garnish with grated Parmesan and fresh Oregano leaves.