Bring stock to a simmer in a large saucepan. Keep warm over low heat, but do not boil.
Heat a Dutch oven over medium heat. Add oil to the pan and swirl to coat add the garlic take care not to burn it. Add the Arborio rice and salt, cook 1 minute, stirring frequently.
Add 1/2 cup stock; cook 1 minute or until liquid is absorbed, stirring frequently. Repeat this process with the remaining stock stirring constantly until there is 1/4 cup of stock left. About 20-25 minutes. Remove pan from heat. Stir in the 1/4 reserved remaining stock, salt, lemon juice, and parmesan cheese.
Top with basil leaves, lemon zest and more cheese if desired.