No-stir tomato and basil risotto

Method

1. In a saucepan, heat the oil and butter over a medium-high heat. Fry the onion for 5 minutes until soft. Add the rice, cook for a minute, then add the wine and bubble until absorbed.
2. Stir in the tomatoes and stock, season, reduce the heat to low, cover and cook for 20 minutes until the rice is just tender and the liquid has been absorbed. Stir in the cheeses, take off the heat and stand for 5 minutes. Stir in the basil leaves and serve.