Heat the olive oil in a large saucepan over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 2-3 minutes or until the onion becomes translucent.

Add the Arborio rice to the saucepan. Stir well to coat the rice with the oil and cook for another 2 minutes until the rice grains turn slightly translucent at the edges.

Begin adding the vegetable broth, one ladleful at a time, to the rice mixture. Stir constantly and allow the liquid to be absorbed by the rice before adding more. Continue this process until the rice is creamy and cooked al dente, which should take about 18-20 minutes. You may not need all of the broth.

Once the rice is cooked to your desired consistency, remove the saucepan from heat. Stir in the 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.

Serve the classic risotto hot, garnished with chopped fresh parsley and additional grated Parmesan cheese if desired.