In a saucepan, put the olive oil and cook in medium high heat.
Add the shallots (or onions) and sauté for a few minutes or until it becomes soft. Add the Arborio rice and sauté it for a minute or two, making sure to mix the rice well with the olive oil.
Next, add the white wine and mix well with the rice. Wait until most of the wine has evaporated and then start gradually adding the chicken stock, half a cup at a time. Make sure to add the next half cup when the previous one has all but evaporated.
Once the rice is soft and cooked, add the goat cheese and lemon juice. Make sure to combine all the ingredients well.
Remove from heat and add salt and pepper to taste. Lastly, garnish each serving with some chopped basil.
In a hurry and want to make this risotto very fast? Try using a rice cooker.