Basil Risotto

The smell of basil reminds me of my mother's garden, which is by far the prettiest city garden in Baltimore. This risotto was great served under grilled fish.

1 c Arborio rice
2 tbsp pure olive oil
1 large onion, peeled and finely diced
1/2 c dry white wine
3 c chicken stock
2 tbsp unsalted butter
1/4 c freshly grated Parmesan cheese
2 tbsp heavy cream
good size handful fresh basil chiffonade ( cut into long thin strips)

Using a large skillet with a heavy bottom, heat the olive oil over low heat and saute until translucent. Add the Arborio rice, stir to coat with the olive oil, and saute with the onions to toast each grain of rice, about 7 minutes.
Once the rice is lightly toasted, add the white wine slowly, stirring. (If you don't use wine, just proceed forward)After the rice has absorbed the white wine and the skillet is nearly dry, add 1 cup stock, stirring occasionally, and cook over very low heat until the stock is absorbed.
Continue adding the stock, 1 cup at a time, until all the stock has been absorbed. Once the rice has been added to the pan, the entire cooking process will take about 20 minutes. After all of the liquid has been added and the rice is chewy yet fully cooked, with a creamy texture, add the butter, Parmesan, basil and heavy cream. Stir to combine all the ingredients and serve immediately.