1

Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is softened, about 5 minutes.

2

Add the rice and cook, stirring constantly, until it is coated with butter and begins to turn translucent, about 2 minutes.

3

Add the wine and cook, stirring frequently, until all the liquid is absorbed, 3 to 5 minutes. Meanwhile, pour the broth into a medium bowl and microwave on high until hot but not boiling.

4

Ladle 1/2 cup of the warm broth into the rice mixture. Simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 1/2 cup of the broth at a time, until the rice is cooked through but still firm. This should take 20 to 25 minutes total (you may need to reheat the broth once during this time).

5

Remove from heat and add the salt, pepper, Parmesan, and the remaining butter. Stir to combine.

6

Serve immediately with additional Parmesan on the side.