Method

• 1.
  Place tomatoes, stock and vinegar in a saucepan and cook over high heat until hot. Cover with a lid and reduce heat to low to keep hot.
• 2.
  Meanwhile, melt half the butter in a large, deep frypan over medium-high heat. Add onion and crushed garlic, and cook, stirring occasionally, for 4 minutes, or until softened. Add rice and tomato paste, and cook, stirring constantly, for 2 minutes or until rice is heated through. Add wine and bring to the boil. Add tomato mixture and bring to the boil. Reduce to a simmer and cook, stirring occasionally, for 20 minutes or until reduced and rice is tender.

• 3.
  While rice cooks, melt remaining butter in a frypan over medium-high heat. When butter is bubbling, add oregano and cook, stirring occasionally, for 30 seconds or until oregano is dark green. Using tongs, transfer oregano to paper towel to crisp up. Add sliced garlic to butter, reduce heat to low and cook, stirring regularly, for 1 minute or until golden. Drain, reserving butter and garlic separately. When garlic is cooled, return to butter.
• 4.
  Transfer risotto to serving bowls and top with buratta. Scatter with oregano and drizzle with garlic butter to serve.