First, add the broth to a pot and bring to a slow boil. Turn heat to low and keep broth warm.

Heat a large deep skillet or dutch oven over medium/high heat. Add olive oil. 

When the olive oil is fragrant, add onion to the pan and sprinkle with ⅛ teaspoon salt. 

Sauté the onion for 4-6 minutes or until translucent. 

Add garlic to the onion, mix, and sauté until the garlic is fragrant. 

Next, add the arborio rice to the pan and mix the rice with the onion until combined. 

Turn heat to medium and add ½ cup or broth to the rice and stir until the borth absorbs completely. Repeat this step until there is about ½ cup of broth left. This takes 20-25 minutes. Do not rush this! After you’ve used 3.5 cups of broth, your rice should be almost cooked. Give it a try to see if it’s close to al dente. If it’s still very hard, you’ll need to use up to ½ cup to 1 cup extra broth.

Add the final ½ cup of broth to the rice and let it absorb about halfway and then add grated parmesan cheese and pepper to the rice. Stir until the cheese is melted. 

Remove from heat and sprinkle fresh herbs and parmesan cheese to the top of the risotto and serve.