In a medium pan, bring the vegetable broth to a boil. Once boiling, reduce heat to a simmer and cover pot.
Chop the onions and the mince the garlic.
In a medium pot or dutch oven, heat the olive oil over medium heat.
Sauté the onions and garlic until onions are translucent, about 5 minutes. Add salt and stir.
Add the Arborio rice and stir for about 5 minutes until the edges of the rice are translucent.
Add a cup of the broth to the rice and stir. You can let this simmer, but you must stir often. Do not walk away!
Once the liquid has been absorbed, add more broth. Repeat until risotto is al dente to the bite. Al dente is chewy, not completely soft.
Just before all liquid is absorbed, add the rind of the parmesan cheese for extra flavor. Lightly stir. Remove rind once liquid is absorbed.
Once the risotto is done, add a freshly grated parmesan cheese. Stir well. Add a little extra on top.
Sprinkle with chopped fresh rosemary and serve warm.