Heat vegetable stock and wine in a medium saucepan over medium heat. Bring to a simmer and keep warm.
Melt butter with the olive oil in a skillet over medium heat. Add the onion and garlic and cook until soft but not browned, about 2 to 3 minutes.
Add in the rice and stir to thoroughly coat.
Pour in one cup of the heated stock and cook, stirring frequently, until all of the stock is absorbed. Continue adding one-half cup of stock at a time and cooking until all of the stock has been used. This should take 20 to 25 minutes.
Once all of the stock has been added, stir in the basil, parmesan cheese, and black pepper. Adjust seasoning with sea salt as needed to taste.
Notes
Do not use cold stock! You need the warm stock added to the warm rice to keep the cooking process going.
Do not over or under stir your risotto! You want to leave it alone enough to cook without allowing it to burn. Don't worry, you will get the hang of it.
Do not add all of the liquid at once! Risotto gets its creamy texture from the process of cooking and slowly adding liquid that is absorbed a small amount at a time.
Match the size of your cooking pot to the size of the burner. It is best to not have hot or cold spots, you want an even temperature.
All stoves cook differently! Reduce heat if the stock is being absorbed instantly when added. It needs a bit of time to simmer and absorb.