In a saucepan with a thick bottom, heat the olive oil and fry the onion until golden. Add the rice and stir until fried. Add wine and stir until evaporated. Start adding the hot chicken broth in small portions, stirring gently.
As soon as the rice absorbs the liquid, quickly add the butter and cream, stirring vigorously. Season it with spices and a bit of cheese, remove it from the fire and cover for about 15 minutes.
Serve with cream and grated parmesan.