In a pot, heat the oil and margarine over a medium-high warmth. Fry the onion for five minutes until delicate. Include the rice, cook for a moment, at that point include the wine and air pocket until assimilated.
Mix in the tomatoes and stock, season, decrease the warmth to low, spread and cook for 20 minutes until the rice is simply delicate and the fluid has been assimilated.
Mix in the cheeses, remove the warmth and represent five minutes. Mix in the basil leaves and serve.