Combine broth, salt, and pepper in a sauce pot and heat it until simmering. Turn the heat down to low so it stays warm.
Heat up a large cooking pan over medium heat and add olive oil. Saute onions until it starts to brown and add garlic. Saute just until garlic is fragrant, add rice and stir well.
Pour in the cup of white wine and stir it to spread everything evenly. Let rice simmer and absorb the wine. Stir a little as rice simmers.
Once wine is absorbed, stir and pour in about a cup of hot broth. Stir and let rice simmer and absorb the liquid.
Continue to add about a cup of hot broth at a time and letting the rice absorb the liquid before each addition. Remember to stir often but not constantly.
When rice is almost done, add shaved Parmesan cheese, stir, and let it melt into the risotto.
Cook risotto until rice is al dente. You want to taste rice often and let it cook until it has a little resistance in the middle when you bite it.
Stir in parsley and serve.
Video
Notes
Substituting wine: note that the flavor will change slightly. You can simply use extra stock, chicken or vegetable, instead of wine. You can also add a little (3-4 tablespoons) grape juice, just choose the juice brand that is not very sweet. To get a slight tang, mix in about a tablespoon of white wine vinegar into the stock.
Parmesan cheese: For the best consistency and flavor, use parmesan cheese that’s been freshly grated right off the block.
Do take your time with parmesan risotto and add a little broth at a time. Adding broth gradually and letting rice absorb some liquid at a time will help it release the starches and give you the best texture.