Base: Heat oil over medium heat in a large pot. Add onion, garlic, and celery, cooking until translucent and soft, about 5 minutes.
Toast Rice: Add dry rice and cook, stirring frequently, for about 2 minutes, or until the rice is slightly opaque on the outside but uncooked on the inside.
Wine: Add wine to the pot and simmer until wine has completely reduced.
Broth: Slowly add the vegetable broth to the pan, adding ½ cup at a time. Wait until broth has almost completely absorbed before adding another ½ cup. Begin tasting the rice after 15 minutes or so. Once it is al dente (a little bit chewy), stop adding broth (you may not need the full amount).
Flavor: Stir in parmesan, butter, lemon zest and juice, and basil. Taste and add salt and pepper to suit your liking, adding more lemon juice/zest as needed. Serve immediately for optimal tastiness.
Store in an airtight container in the fridge for 3 to 5 days.
*This recipe originally had 1 whole lemon, which many readers found to be too sour. We have retested and reduced it to ½ a lemon.