A delightful creamy risotto with a hint of garlic and the richness of Parmesan cheese.
Heat the chicken broth in a saucepan over low heat to keep it warm.
Keeping the broth warm helps maintain the cooking temperature of the risotto.
In another saucepan, melt half of the butter over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the chopped onion to the butter and sauté until soft and translucent.
Stir frequently to prevent the onion from browning.
Stir in the minced garlic and cook for an additional minute.
Garlic cooks quickly, so keep an eye on it to avoid burning.
Add the Arborio rice to the saucepan and stir to coat it with the butter.
Toasting the rice slightly enhances its flavor.
Begin adding the warm broth, one ladle at a time, stirring constantly until absorbed before adding the next.
Stirring releases the starch from the rice, creating a creamy texture.
Once the rice is tender and creamy, stir in the remaining butter and grated Parmesan cheese.
Adding the cheese off the heat prevents it from clumping.
Season with salt and pepper to taste, and garnish with chopped parsley before serving.
Serve immediately for the best texture and flavor.
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