1. In a large skillet over medium heat, melt 1 tablespoon of butter and cook the ground beef with a sprinkle of salt and pepper until browned. Remove the beef and set it aside.

2. Add the remaining 2 tablespoon of butter and the minced garlic to the same skillet. Sauté for 1-2 minutes until the garlic becomes fragrant.

3. Stir in the uncooked rice and toast it for about 1 minute, allowing the grains to soak up the garlic-infused butter.

4. Pour in the beef broth, bring the mixture to a simmer, cover, and cook for 15-18 minutes until the rice is tender and the broth is absorbed.

5. Uncover the skillet and stir in the heavy cream. Gradually add the shredded cheddar and grated parmesan cheeses, mixing well until the sauce becomes creamy and smooth.

6. Return the cooked ground beef to the skillet and combine everything together. Let the mixture simmer for 2-3 minutes to allow the flavors to meld.

7. Sprinkle the chopped fresh parsley over the top and serve hot.