Heat chicken stock on low heat in low to medium sized pot.

Heat large skillet on medium heat. When hot add 2 tbsp butter. When butter has melted, add rice.

Stir rice constantly. When majority of butter has been soaked up by rice, add one full ladle of hot chicken stock. Do not add cold chicken stock. You do not want to her any sizzling when adding in stock. Adding cold stock to the hot rice will compromise the texture and taste of the risotto. Continue to stir rice and repeat this process until the rice has been cooked. You can test the rice by removing small samples and tasting. The rice should be soft with no hard center, but not be mushy. You may need to add more chicken stock to the hot pot depending on how quick the rice cooks and how quick the stock evaporates.

When rise has been fully cooked, add remained butter, basil, oregano, pepper and Pecorrino or Parmesan cheese. Stir occasionally until all cheese and butter has melted.

Serve. Vegetables can be cooked prior to adding in arborio in step 2 for different variations. Typical vegetables include onion and mushroom.