Rice Prep: Rinse the Arborio rice under cold water until the water runs clear. This helps in removing excess starch and prevents the risotto from becoming too gluey.

Stock Heating: In a pot, heat the chicken or vegetable stock till it's hot but not boiling. Once hot, reduce the heat to low to keep it warm.

Chopping Ingredients: Finely chop the white onion and mince the garlic cloves. Ensure they are all of a uniform size for even cooking.

Cheese Grating: Grate the Parmesan cheese using the finer side of your grater for a more delicate texture.

Onion & Garlic Sauté: In a deep pan or skillet, heat the olive oil over medium heat. Add the finely chopped onions and sauté until translucent. Now, add the minced garlic and cook for another minute or until aromatic.

Rice Toasting: Add the rinsed Arborio rice to the pan and cook, constantly stirring, for about 2 minutes. This step helps in toasting the rice, imparting a nutty flavor.

Wine Deglazing: Pour in the white wine and stir. Let the rice absorb the wine, stirring occasionally, until most of it has evaporated.

Adding Stock: Start adding the hot stock, one ladle at a time. After each addition, stir continuously until almost all the liquid is absorbed by the rice. Only add the next ladle when the previous one is nearly absorbed. This step is crucial and gives risotto its creamy texture.

Seasoning & Finishing: Once the rice is cooked al dente and has a creamy consistency, stir in the unsalted butter and grated Parmesan cheese. Season with salt and black pepper. Stir well until everything is combined and creamy.

Serving: Remove from heat and serve immediately. Risotto is best served hot and fresh from the pan.