Creamy Parmesan Risotto

I should've taken a picture of this while it was nice and hot...this is actually the remnant two days later which was half of the reason I wanted to make risotto--to use some of the leftovers for arancini. This is certainly tasty on it's own (paired with salad and possibly a little something else), but it is a very tasty treat in arancini form as well!

Ingredients

 
5 cups hot good quality chicken broth       
¼ cup butter (I will use less next time, but I'm not a huge butter fan)
1 large onion                    
1-2 tbsp. chopped fresh garlic
1 ½ cups Arborio rice              
3 Tbsp. butter (again, I'll use less)
1 ¼ grated Parmesan cheese 
2-3 Tbsp. finely chopped fresh parsley
salt and black pepper, to taste
 
Directions
 
1. Bring the chicken broth to a boil in a saucepan; reduce the heat, to low and cover the saucepan to keep hot.
 
2.In another heavy-bottomed saucepan melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 8-10 minutes).Add in garlic and stir for about 2 minutes.Increase heat slightly and add in the rice; stir for 1 minute.
 
3. Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed. Add in another 1 cup broth, and stir until absorbed .Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).
 
4.Stir in 3 tablespoons butter and 1-1/4 cup (or less) grated Parmesan cheese; mix to combine.Season with salt and pepper.
 
5. Transfer to a bowl and sprinkle with chopped parsley.

from food.com