Heat the chicken or vegetable broth in a saucepan over low heat and keep warm.

Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.

Add the Arborio rice to the pot and stir to coat with oil. Toast the rice for about 2 minutes until the edges look translucent.

Pour in the dry white wine and stir constantly until it is mostly absorbed, about 1-2 minutes.

Ladle in warm broth one cup at a time, stirring constantly and allowing the rice to absorb the liquid before adding more.

Continue adding broth and stirring for 18-20 minutes, until the rice is al dente and the texture is creamy.

Remove the pot from heat. Stir in the grated Parmesan cheese and butter until melted and fully incorporated.

Season with salt and pepper to taste. Serve the risotto warm, garnished with fresh parsley.