1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until it softens and becomes translucent, about 5-7 minutes. This step is crucial for building a flavorful base.

2. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Then, add the Arborio rice to the pot. Stir the rice constantly for 1-2 minutes, allowing it to toast slightly and become translucent around the edges. This helps the rice absorb liquid more evenly.

3. If using, pour in the dry white wine. Stir continuously until the wine is almost completely absorbed by the rice, about 2-3 minutes. The alcohol will cook off, leaving behind a subtle depth of flavor.

4. Begin adding the broth, one cup at a time. Pour in the first cup and stir until it’s almost completely absorbed by the rice before adding the next cup. Continue this process, stirring frequently, for about 20-25 minutes, or until the rice is tender but still has a slight bite (al dente). The soup should have a creamy, slightly loose consistency.

5. Once the rice is cooked to your liking, remove the pot from the heat. Stir in the grated Parmesan cheese and chopped fresh parsley. The residual heat will melt the cheese and infuse the soup with fresh herb flavor.

6. Taste the soup and season generously with salt and freshly ground black pepper as needed. Remember that broth and Parmesan cheese can both be salty, so adjust accordingly. Ladle the warm soup into bowls and serve immediately, with extra Parmesan cheese for garnishing if desired.