Finely chop the Onion (1/2 cup) and mince the Garlic (2 clove).
Finely chop the fresh Fresh Basil (2 tablespoon) leaves and Fresh Thyme (2 tablespoon).
In a stock pot over medium heat, melt the Unsalted Butter (4 tablespoon). Sauté the garlic and onion until translucent.
Add Arborio Rice (2 cup) and mix to coat. Sauté 2 minutes.
Add Dry White Wine (1/2 cup) and stir constantly until it's totally reduced.
Add in 1/2 cup of Chicken Stock (5 cup) and stir until reduced. Continue repeating this step until all the stock is gone, and rice becomes thick, soft, and creamy.
Add herbs, Parmigiano-Reggiano (1 cup) and season with Salt and Pepper (to taste).
Serve with Pan Seared Filets and Wild Mushroom Ragout!