In a large skillet over medium heat, melt 1 tablespoon of butter. Add the diced onion and sauté for about 3-4 minutes, or until it becomes translucent and fragrant.

Next, incorporate the 1 pound of ground beef into the skillet, breaking it apart with a spatula. Cook for approximately 5 minutes until the beef is browned and no longer pink.

Stir in the 4 minced garlic cloves and let them cook for an additional minute.

Mix in 1 cup of uncooked long-grain rice along with 3 cups of beef broth, 1 teaspoon of Italian seasoning, and season with salt and pepper to taste. Stir well.

Raise the heat to bring the mixture to a boil, then lower it to a simmer. Cover the skillet and cook for 18-20 minutes.

While the rice simmers, take a small saucepan and melt 2 tablespoons of butter over low heat. Add 1/2 cup of milk, 1 cup of shredded cheddar, and 1/2 cup of grated Parmesan. Whisk together.

Once the rice is done, carefully fold the creamy cheese sauce into the beef and rice mixture.

Cook the combined mixture uncovered for a few more minutes on low heat, stirring occasionally. Garnish with chopped fresh parsley before serving.