In a medium pot over medium-low heat, melt 3 tablespoons of butter.

Once melted, add the finely chopped onion and cook for 5-6 minutes, or until tender.

Add minced garlic and cook for 1 minute, or until fragrant. Be careful not to burn the garlic.

Add the uncooked rice to the pot and toss to coat evenly in the butter mixture.

Add the chicken stock, kosher salt, and black pepper. Stir to combine.

Increase the heat and bring the mixture to a boil.

Reduce heat to low and cover the pot with a tight-fitting lid. Simmer until the rice is cooked through and the liquid is absorbed, about 15-20 minutes.

Remove the pot from heat and let it sit for 5 minutes. Fluff the rice with a fork.

Stir in the remaining 1 tablespoon of butter and 1/2 cup of grated Parmesan cheese until well combined.

Garnish with freshly chopped parsley and additional grated Parmesan cheese, if desired.