Begin by pouring the chicken broth into a medium saucepan. Place over low heat and let it simmer gently while you prepare the risotto.

In a Dutch oven or heavy pot, pour in a tablespoon of olive oil and heat over medium heat. Add your finely chopped onion, stirring occasionally. Sauté for about 3-5 minutes until translucent.

Add the Arborio rice and minced garlic to the onion mixture. Stir continuously for about 2-3 minutes.

Pour in the dry white wine and stir gently, allowing the rice to absorb it completely.

Gradually add the warm chicken broth, ½ cup at a time, stirring continuously until absorbed.

Once the rice is tender but still slightly al dente, remove from heat and stir in the freshly grated Parmesan cheese, salt, and pepper.