In a large saucepan, sauté the onion and garlic until translucent.
Add the Arborio rice and toast lightly for a few minutes.
Pour in the white wine and stir until it's completely absorbed.
Add the chicken broth one cup at a time, stirring continuously until the liquid is absorbed before adding more.
When the rice is cooked al dente, remove from heat and stir in the Parmesan cheese.
Notes
The key to a good risotto is constant stirring. This prevents the rice from sticking to the bottom of the pan and helps release the starches that create the creamy texture.
Always heat your broth before adding it to the rice. This helps the rice cook evenly.
Add the broth gradually. Let the rice absorb each addition of broth before adding more.
Don't overcook the rice. It should be al dente – cooked so as to be still firm when bitten.
Finish the risotto with a knob of butter and freshly grated Parmesan cheese for added creaminess and flavor.