Preparation:

• Heat a Dutch oven pan over medium high heat. Add the olive oil and garlic and saute until golden, about 3 minutes.
• Add the mushrooms cook briefly, about 2 minutes. Add the rice and stir well.
• Add 1 cup of the broth, the black pepper and oregano. Bring this mixture to a boil then lower heat to a simmer.
• When almost all of the liquid is absorbed, add another cup of broth. Stir ocassionally.
• Continue cooking until all of the broth is used up, adding it in one cup increments.
• The risotto should take about 30 minutes. Add the fresh basil and grated Parmesan cheese at the end. Serve hot.