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.