Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until translucent.

Add the mushrooms and cook for 8 to 10 minutes until golden brown. Season with salt and pepper. Add the minced garlic and sauté for 1 minute until fragrant.

Add the rice to the mushrooms and toss to combine. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Cook for 1 minute.

Add warm chicken stock in ladleful increments, stirring after each addition and adding more liquid once the rice absorbs what’s in the pot. Stir occasionally, but not constantly. You may need to adjust the heat between medium and medium-low to prevent the risotto from sticking.

After 20 to 25 minutes, the rice should be tender and the liquid creamy. You may need 4 to 5 cups of liquid, give or take. Taste and add more salt and pepper.

Turn the heat to low. Add the basil leaves, Parmesan cheese, and lemon juice. Simmer for 5 minutes. Taste and season again with salt and pepper. Turn off the heat and let stand for 5 minutes.

Transfer the risotto to a large serving bowl. Finish with more basil and Parmesan cheese if you like. Finish with a drizzle of good extra virgin olive oil. Enjoy!