Dice your onion into small, uniform pieces about the size of a pea and mince your garlic finely.

Heat butter in a large saucepan over medium heat until it foams gently.

Add your diced onion and cook for 3 to 4 minutes, stirring occasionally, until the onion turns translucent and smells sweet.

Stir in your minced garlic and cook for about 30 seconds until fragrant.

Add your rice to the pan and stir constantly for 2 to 3 minutes, coating every grain in the butter.

Pour in your broth slowly while stirring to combine it evenly with the rice, bring to a boil, then reduce heat to low and cover.

Cook covered for 18 to 20 minutes without lifting the lid.

While the rice cooks, gently warm your milk in a small saucepan over low heat.

Once the rice finishes cooking, remove it from heat and stir in your cheese and warm milk until the cheese melts completely.

Add salt, black pepper, and cayenne if using, then stir well to combine.