In the large pan, heat the olive oil on medium heat and add the chopped mushrooms. Saute for 3 minutes or until the mushrooms are tender and slightly opaque.
Add the arborio rice and cook for another 3 minutes, whilst stirring constantly.
Carefully pour in the wine and cook for about a minute until the wine is fully absorbed.
Add the vegetable broth, stir properly and reduce the heat to low medium, so that the rice is only simmering.
Once most of the vegetable stock has been absorbed into the rice, stir in the cream (or full-fat milk) and cook for a couple more minutes.
Serve with grated parmesan cheese, extra black pepper and basil leaves.