Heat olive oil in a large saucepan over medium heat. Add finely chopped onion and minced garlic, sautéing for approximately 2-3 minutes until the onion turns translucent.
Add the Arborio rice into the saucepan, ensuring the rice is well-coated with oil. Cook for an additional 2 minutes until the rice grains become slightly translucent at their edges.
Gradually add vegetable broth, one ladleful at a time, to the rice mixture. Stir constantly, allowing the liquid to be absorbed by the rice before adding more. Continue this process until the rice becomes creamy and reaches an al dente consistency, which should take approximately 18-20 minutes. You may not need to use all of the broth.
Once the rice reaches your desired consistency, remove the saucepan from the heat. Stir in grated Parmesan cheese and unsalted butter. Season with salt and black pepper to taste.
Cover the saucepan and let the risotto rest for a few minutes before serving.
Present the traditional risotto while hot, garnishing it with freshly chopped parsley and additional grated Parmesan cheese if desired.