Heat oil in Induction friendly pan on 'max'.
Add garlic and onion, stir briefly.
Add mushrooms and rice and stir until rice takes on a bright white appearance. Do not let it catch.
Add all of stock and wine and bring to the boil.
Allow to boil madly on 'max' until the mixture becomes a 'slurry'!
Turn Induction down to 2.
Cover pan with the clean towel and THEN the lid, making sure the seal is tight.Set timer for 12 minutes.
When cooking has finished, add butter and stir as it melts.
Add basil paste, cheese, and lemon zest and juice.
Continue to mix until all the butter has melted.(If you are using fresh basil, it is now that you should add it.)
Lastly add cream and remember the mix should be quite runny.
Add salt and pepper as desired.