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Warm 8 cups vegetable broth and keep hot.In a large skillet, fry 1 white onion (finely chopped) in 2 tablespoons olive oil for 3 minutes. Add 2 cloves garlic (minced) and 2 cups arborio riceand fry 1 to 2 minutes.
Add 1 cup of vegetable broth, 24 ounces tomato puree, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper.
Cook the risotto on a gentle simmer until al dente (15 to 20 minutes). Stir with a wooden spoon almost continuously.Add one cup of vegetable broth at a time after the previous broth is absorbed.
When the rice is al dente, turn the heat off and add ½ cup parmesan cheese, a drizzle of extra virgin olive oil, and 15 leaves basil.
Stir with the heat off for 2 minutes (this step is called mantecare in Italian).Add more vegetable broth if the rice gets too thick.Risotto should be very creamy, not too thick or too runny.
Nico's serving tip: serve on a flat plate topped with charred cherry tomatoes, small basil leaves, and optionally some burrata bits.