Add the chicken stock to a medium saucepan and warm over medium-low heat.
Place a medium saucepan over medium heat, add the olive oil and heat through. Add the onion, stirring occasionally, until onions are translucent and tender, about 6 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Stir in the rice and sauté in the olive oil, stirring constantly, for 30 seconds, then add the white wine. Reduce heat to medium-low and stir constantly until all wine has been absorbed. Add the stock and continue stirring occasionally until the stock has been absorbed. Continue adding the stock ¼ cup at a time, stirring frequently, until all of the stock has been used and rice is al dente, about 20 to 25 minutes. Season to taste with salt.
Once the risotto is al dente remove from heat and stir in the cream and Parmesan cheese until completely combined.
Let cool slightly then spread the risotto in an even layer on a parchment paper-lined rimmed baking sheet. Cover with plastic wrap and chill for at least 1 hour and up to 4.