In a large skillet with a high lip, add the olive oil at a medium-high temperature. Saute the shallots, garlic, basil, oregano, rosemary, and thyme for 3 to 5 minutes, until the shallots are slightly browned and fragrant.

Add the rice to the skillet, and cook, stirring constantly to coat, for 1 minute or so.

Reduce the heat setting to a medium-low. Add the white wine, 1/2 cup of chicken stock, and the blood orange zest.

Cook, stirring, until the rice has absorbed all the liquid.

Add the blood orange juice, and cook, stirring, until the liquid has been absorbed.

Continue to add the chicken broth 1/2 cup at a time, stirring and cooking, until the rice has reached the desired al dente consistency. It should take about 15 to 20 minutes.

Season with salt to taste, and stir in the Parmesan cheese.

Heat the olive oil in a heavy skillet over a medium-high setting and add the mushrooms. Saute for about 2 to 3 minutes, and then add salt and peppet to taste.

Cook for another 8 to 10 minutes, until the mushrooms have browned and are soft and tender.

Add the basil, garlic, and butter, and cook for another 3 to 5 minutes until the garlic is softened.

Remove the skillet from the burner, and add the lemon juice. Stir it into the mixture, including scrapgin any browned bits from the bottom

Serve the risotto in bowls, topped by the mushroom mixture.