Risotto with Pine Nuts

2 Tablespoons Olive Oil
1 cup chopped Onion
3 Cloves Garlic
1 cup Arborio Rice
Salt & Pepper
1/4 cup Dry White Wine
1 quart or more Chicken Stock*
4 Tablespoons Butter
1/4  cup Cream
1/2  teaspoon Marjoram
1/2 teaspoon Thyme
1/2 teaspoon Tarragon
1/2 cup Parmesan Cheese, grated
2 Tablespoons Pine Nuts, toasted
 
Simmer the Chicken Stock on low heat next to the skillet that you are making your risotto.
 
In a large skillet, saute the onions in olive oil until translucent.  Add the garlic and cook 2 minutes longer.
 
Add the rice and a pinch of salt and pepper.
Stir while cooking about 3-5 minutes.
Add the Wine and cook an additional minute.
 
Add the Stock one ladleful at a time, stir until it has been absorbed by the rice before you add another ladleful.  Continue adding stock until the rice is al dente, about 25 minutes. Be sure and reserve one ladleful of stock. 
 
Add the Parmesan, Butter, Cream, and Herbs. Stir into the rice.
 
Stir in the last ladleful of stock, enough so that it is not clumpy, but not too runny either.
 
Top with the Pine Nuts and serve.