Risotto with Crabmeat and Cheese

3 tbsp of butter
1 sm onion-minced
1 1/2 cups of rice
5 cups of chicken
1/2 cup of whipping cream
3 1/2 oz fresh goat cheese
8 oz Crabmeat
1/3 cup of fresh basil or 1 tsp dried

Melt butter in large saucepan over medium heat. Add minced onion and saute until translucent.
Add rice and saute 1 minute. Add 1 cup chicken stock to rice, reduce heat and simmer until liquid is absorbed, stirring often.
Continue adding enough of remaining chicken stock 1 cup at a time until rice is just tender but still firm to bite, stirring frequently and allowing each addition to be absorbed before adding next. Add whipping cream and simmer 2 minutes.
Mix in goat cheese, then crabmeat and chopped basil. Season risotto to taste with salt and pepper.