In a saucepan fry the shallot in the extra virgin olive oil. After a few minutes, remove all the shallot, pour the rice into the saucepan and brown for a few minutes. Add the boiling stock all in one go, stir and cover and reduce heat to minimum, cook for 15 minutes. Turn off heat and stir and cream with a knob of butter and the grated Parmesan cheese. Only when fully creamed, add the basil cut into Julienne and stir one last time. Garnish with basil leaves when serving.
Spumante Brut Bianco