- In a large skillet, sauté the rice, onion, and garlic in 1 tablespoon butter over medium heat, stirring constantly until the onion is tender, about 5 minutes. Increase the heat to high, stir in 1 cup chicken broth, and continue to cook, stirring frequently.
- As the liquid cooks down, slowly add the remainder of the chicken broth 1 cup at a time, until all the broth is absorbed and the mixture is creamy, stirring constantly, for 15 to 20 minutes.
- Stir in the Parmesan cheese, black pepper, and the remaining butter. Serve immediately.