Parmesan Risotto

In a medium saucepan, bring the broth to a simmer and keep warm over low heat. In a separate saucepan, melt 2 tablespoons of the butter over medium heat. Add the onions and garlic and cook, stirring with a wooden spoon, until the onions are transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine and simmer gently, stirring, until all the liquid is absorbed, 3 to 5 minutes. Ladle ½ cup of the warm broth into the rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding ½ cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total. Add the remaining 2 tablespoons of butter and the salt, pepper and Parmesan. Stir to incorporate. Adjust seasonings as desired. Serve immediately, topping with additional grated Parmesan and the parsley. Serves 4 to 6.