Place a medium saucepan on medium heat. Add the olive oil and when hot add the onion and garlic. Simmer until the onions are clear. Add the arborio rice and cook in the hot oil for 1 minute. Add ¼ cup chicken stock, stirring gently.

Simmer, alternating between adding ¼ cup additions of stock and red wine as the rice absorbs each addition. Repeat until rice is tender. Stir in Parmesan cheese and season with salt and black pepper