For the Short Ribs:

1. Sear the ribs: Heat the olive oil in a large skillet over medium-high heat. Season the short ribs with salt and pepper, then sear them in batches for 2-3 minutes per side until browned. Transfer the ribs to the slow cooker.
2. Prepare the sauce: In the same skillet, add the diced onion and garlic. Sauté for 2-3 minutes until softened. Stir in the cola, soy sauce, Worcestershire sauce, brown sugar, thyme, paprika, and a pinch of salt and pepper. Bring the mixture to a simmer, then pour it over the short ribs in the slow cooker.
3. Cook: Cover and cook on low for 7-8 hours or high for 4-5 hours, until the short ribs are tender and the meat easily falls off the bone.
4. Serve: Remove the ribs from the slow cooker and skim off any excess fat from the sauce. Serve the ribs with the sauce spooned over them.

For the Parmesan Risotto:

1. Sauté the aromatics: In a large pan, melt the butter over medium heat. Add the diced onion and garlic, cooking for 3-4 minutes until fragrant and softened.
2. Cook the rice: Add the Arborio rice to the pan and stir for 1-2 minutes until lightly toasted.
3. Add the liquid: Pour in the white wine (if using), stirring until absorbed. Gradually add the chicken broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue until the rice is tender and creamy, about 18-20 minutes.
4. Finish the risotto: Once the rice is cooked, stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste. Remove from heat.
5. Serve: Spoon the creamy Parmesan risotto onto plates, then top with the succulent short ribs. Garnish with fresh parsley if desired.