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In a medium saucepan over medium high heat, bring broth to a simmer. Reduce the heat to low so the broth remains steaming.
Heat oil in a large skillet or Dutch oven over medium heat. Add onion and saute about 5 minutes, stirring until softened. Stir in garlic, and saute for about 2 minutes. Add rice and stir to coat every grain of rice. The ends of the grain will become translucent while the center remains a pearly white color.
Pour in the wine to deglaze the pan. Stir until the wine evaporates. Add chicken broth one ladel at a time and stir continuously until the broth is absorbed. Continue stirring until the rice becomes creamy and thick. After about 20 miniutes of contiuous stirring, taste the risotto. You want a slightly al dente, or soft bite consistency. If the rice is still to hard, add more broth and continue to stir.
Stir in the salt, pepper, Parmigiano-Reggiano Cheese and peas. After the cheese has melted and the peas have warmed, serve with your favorite protein.
Save any leftover Risotto to make crispy Risotto Cakes!
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