In a small bowl, whip the cream to firm peaks, then refrigerate it until it is needed later.
Place the chicken stock in an All-Clad TK 5 Qt. Sauce Pot, bring it to a simmer, then turn the heat down to the lowest setting and cover the pot to prevent evaporation. Heat the All-Clad 5 Qt. Sauce Pan over medium low heat and add the canola oil. Add the onions and about 2 teaspoons of salt. Slowly cook the onions, taking care not to brown them, until they are completely soft. Reduce the heat if necessary. Add the rice and continue to cook, stirring with a wooden spoon frequently for about 3 minutes. Add the white wine and continue to cook, stirring constantly until all of the wine has been absorbed by the rice. Keep cooking the rice until you can no longer smell the alcohol aroma from the wine.
Ladle enough of the hot chicken stock over the rice to barely cover it. Continue to stir and cook the rice until the stock evaporates. Add more stock to cover the rice, continuously stirring as the stock evaporates. Repeat this process until most of the stock is absorbed and the rice is cooked but the center is still “al dente.” You may not need all of the chicken stock as there are variations in the rice as well as other factors. It is important to taste the rice frequently in order to determine doneness. Once the rice is cooked al dente, add the butter and vigorously beat it in until it is emulsified. Add the grated parmesan and thoroughly combine. If necessary, adjust the consistency with a little bit of chicken stock so that the rice is creamy and the surface naturally flattens out in the pan (not peaky). Adjust the seasoning with salt, then rapidly stir in the whipped cream. Divide the risotto between 4 warm plates and serve immediately.