Rinse 1 cup of long-grain rice under cold water in a fine-mesh strainer for 1-2 minutes, then drain.

Melt 2 tablespoons of butter in a medium saucepan over medium heat, add 3 cloves of minced garlic, and sauté until fragrant.

Stir in the rinsed rice, toasting for 2-3 minutes.

Pour in 2 cups of chicken broth, season with salt and black pepper, bring to a boil, then reduce heat and simmer for 15-18 minutes.

Remove from heat and let sit for 5 minutes, then fluff gently with a fork and mix in ½ cup of grated Parmesan cheese and parsley.

Transfer to a serving dish, garnishing with extra Parmesan and parsley, and serve warm.