Melt half the butter in a pan. Chop bacon and fry with the onion for five minutes. Transfer to a plate.
Add remaining butter and oil to the pan.Stir fry the mushrooms for five minutes. Transfer to a plate.
Add rice and garlic to pan. Cook for one minute. Add wine and bring to the boil. Simmer until the liquid is almost absorbed. Add remaining stock. Bring to the boil and simmer, stirring occasionally, until absorbed.
Return the bacon, onions and mushrooms to the pan. Heat until the rice is creamy. Stir in the cheese and basil. Serve garnished with basil leaves and extra parmesan.