Parmigiano Reggiano Dop Risotto

In a large saucepan, heat the vegetable broth over medium heat until hot.

In a separate large saucepan, heat the olive oil over medium heat.

Add the chopped onion and minced garlic to the saucepan and sauté until translucent.

Add the Arborio rice to the saucepan and stir well, coating the rice with the onion and garlic mixture.

Pour in the white wine and cook until it has been absorbed by the rice.

Begin adding the hot vegetable broth to the rice, one ladle at a time, stirring constantly until the liquid has been absorbed.

Continue adding the vegetable broth and stirring until the rice is cooked al dente, about 20-25 minutes.

Remove the saucepan from heat and stir in the grated Parmigiano Reggiano Dop until melted and creamy.

Season with salt and pepper to taste.

Let the risotto rest for a few minutes before serving.

Garnish with additional grated Parmigiano Reggiano Dop if desired.