Season the mushroom stock with sea salt and black pepper to your taste.
In a large skillet heat up the olive oil and sautee the onion until translucent. Stir in the risotto rice and stir to coat in the oils and toast for just a minute.
Hit the pan with the white one and simmer until almost all of it is absorbed by the rice grain, but don’t let it evaporate completely. You never want the rice to get dried out completely in the process.
Start adding a ladle full of the hot mushroom stock while making sure to stir often for all the starches to be released. Continue this process for about 25 minutes until the rice is cooked but still al dente. Add one more ladle of the mushroom stock and stir in the lemon zest. Remove from heat, cover with a lid and let it sit while you work on the mushrooms.
Heat up a large cast iron skillet on medium high flame and add one tablespoon of olive oil. Add all the wild mushrooms and a pinch of sea salt and stir fry them for a few minutes until they start to soften and get a little color. Stir in the minced garlic and cook for about 20 seconds, just enough to release its flavor without burning.
Give the risotto one last good stir and transfer it to a serving bowl or divide between 4 plates. (If you like it looser you can add a little more mushroom stock right before serving). Top with the sautéed mushrooms, a drizzle of extra virgin olive oil and then squeeze the lemon all over the top. Sprinkle with the parsley and serve with lemon wedges.