In a medium pot, heat the chicken broth over low heat until warm. Keep it gently simmering during cooking. Warm broth helps the rice cook evenly and creates a creamy texture.

In a large saucepan, heat butter and olive oil over medium heat. Add chopped onion and cook slowly until soft and translucent. Stir often so the onion cooks evenly without browning.

Add minced garlic to the pan and cook for about one minute. Stir gently until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.

Add Arborio rice to the pan and stir well to coat each grain with butter and oil. Toast the rice lightly for two minutes until it looks slightly glossy.

Begin adding warm broth one ladle at a time. Stir gently and allow the rice to absorb the liquid before adding more. This slow process builds a creamy texture.

Continue adding broth and stirring for about twenty minutes. The rice should become tender but still slightly firm in the center. Keep heat steady and avoid rushing the process.

Once the rice is cooked, stir in grated Parmesan cheese. Mix well until melted and creamy. Add salt and black pepper, adjusting the seasoning to your taste preference.

Remove from heat and stir in fresh parsley. Let the risotto rest for one minute before serving. Serve warm with extra Parmesan on top for a rich and comforting finish.