Pour your broth into a small saucepan and bring it to a gentle simmer over medium heat.

Heat olive oil and 1 tablespoon of butter in a large saucepan over medium heat.

Add the diced onion and cook for 2 to 3 minutes, stirring occasionally, until softened and fragrant.

Add the minced garlic and stir for another 30 seconds.

Add the Arborio rice to the pan and stir constantly for about 1 to 2 minutes.

Pour in the white wine and stir until the rice absorbs most of the liquid, about 1 to 2 minutes.

Add about 1 cup of warm broth to the rice and stir frequently, waiting until the rice absorbs most of the liquid before adding more, which should take about 4 to 5 minutes.

Repeat this process by adding another cup of warm broth and stirring frequently for 4 to 5 minutes.

Continue this process with the remaining broth, adding about 1 cup at a time and stirring regularly until the rice becomes creamy and tender for about 16 to 18 minutes total cooking time.

Remove the pan from heat and stir in the remaining tablespoon of butter and the freshly grated Parmesan cheese.

Taste and adjust seasoning with salt and pepper as needed.

Serve immediately in warm bowls.