In a small pot over a low flame, keep the stock heated

Heat a large pan over medium/low flame, and melt butter. Then add the onion and garlic, and cook for a few minutes until it softens- NOT brown!

Add the rice, give a mix, and make sure the rice is coated well with the butter mixture. Cook for a few minutes, when the rice starts to turn translucent add the wine and reduce heat to a simmer.

Let it cook, with NO mixing, until most of the liquid has absorbed. 

Once most liquid has absorbed, begin adding the stock, one cup at a time. Keeping an eye on the pan, and giving a mix, allowing the stock to be almost absorbed before adding the next cup.

This whole process will take around 35-40 minutes- taste test the rice to make sure its fully done.

After last cup of stock, add the cheese, lemon juice and zest, and seasonings to your taste. 

Finish off with the basil, and give it another good mix.

Enjoy!