Step 1

Heat the broth in a separate pot and keep it warm over low heat.

Step 3

In a large pan, heat olive oil over medium heat. Sauté the chopped onions until translucent, then add minced garlic and cook for an additional minute.

Step 5

Add both Basmati and Arborio rice to the pan. Toast the rice for 2-3 minutes, stirring frequently, until the edges become translucent.

Step 7

Pour in the white wine and stir until it's mostly absorbed by the rice. If you prefer to skip the wine, you can proceed to the next step.

Step 9

Begin adding the warm broth one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle. Continue this process until the rice is cooked to al dente, about 18-20 minutes.

Step 11

Stir in butter and Parmesan cheese until well combined. Season with salt and pepper to taste.

Step 13

Garnish the Basmati Rice Risotto with fresh parsley. Serve immediately.