This firm, short-grain rice gets its name from the Italian town of Arborio and goes well with Chicken Livornese.
Heat oil in a 3- to 4-quart saucepan over medium-high heat. When oil shimmers, add onions and salt and saute until onions are translucent, 3 minutes.
Add rice and garlic to pan and saute until rice is toasted and fragrant, 2 minutes.
Add chicken broth and water to pan. Bring to a boil, stir once, cover, and reduce heat. Simmer rice, covered, until liquid is evaporated, 18-20 minutes.
Remove from heat and let stand, covered, 5 minutes before serving.