Garlic-Infused Beef Broth Risotto

1.In a saucepan, heat the beef broth over medium heat until it is warm but not boiling. Keep it warm on a low simmer throughout the cooking process.

2.In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3.Add the minced garlic to the onions and sauté for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.

4.Stir in the Arborio rice, coating it with the oil and allowing it to toast slightly for about 2 minutes, stirring frequently.

5.Pour in the dry white wine and stir until it is mostly absorbed by the rice.

6.Begin adding the warm beef broth one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

7.Once the rice is cooked, remove the skillet from heat and stir in the unsalted butter and grated Parmesan cheese until melted and creamy. Season with salt and crushed black pepper to taste.

8.Serve the risotto hot, garnished with fresh chopped parsley.