Creamy Chicken and Mushroom Risotto

1 cup Fresh mushrooms
1/2 heavy whipping cream
1/4 cup boiling water
4 cups chicken stock
1 tablespoon butter
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 3/4 cups Arborio rice
salt and pepper to taste,
chopped fresh basil or dried if you dont have fresh

Directions
Chop mushrooms, and set aside.
Add heavy whipping cream into a bowl, and gradually stir in boiling water until mixture is smooth but not runny.
In a saucepan over medium heat, bring the stock to a gentle simmer.
Heat butter and olive oil in a large pot over medium heat. Stir in onion, garlic, and chopped mushrooms; cook about 3 minutes. Gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil. Season with salt and pepper. Stir in th basil to taste.
Pour in the mushroom cream mixture, stirring until absorbed. Gradually add 1/3 stock, stirring until liquid is absorbed. Continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup. It should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente (tender but firm to the bite)