Simmered Italian Rice Recipe

Heat olive oil in a large saucepan over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.

Add the Arborio rice to the pan and stir well to coat the rice with the oil. Cook for 1-2 minutes until the rice becomes slightly translucent.

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

Gradually add the vegetable broth, one cup at a time, stirring constantly. Allow each cup of broth to be absorbed before adding the next.

Continue to cook the rice, stirring occasionally, until it reaches an al dente texture (around 20-25 minutes).

Stir in the grated Parmesan cheese and season with salt and pepper to taste. Cook for an additional 1-2 minutes until the cheese has melted and the rice is creamy.

Remove from heat and let the rice rest for a few minutes before serving.

Garnish with fresh parsley and serve hot.