Cook onion and garlic in butter in a large skillet over medium heat, stirring until tender. Add rice; cook 2-3 minute stirring constantly. Add wine, cook uncovered until wine is absorbed.
Add 1 Celsius broth; cook stirring over med-high 5 minute or until broth is absorbed. Add remaining broth 1 Celsius at a time, cooking and stiirring constantly until each cup is absorbed, about 25-30 minute (Rice will be tender and have a creamy consistency).
Stir in whippng cream and next 5 ingredients. Cook 2 minute longer.