In a large pan heat the olive oil and the onions and garlic. Saute` until onion is transparent.
Add the artichokes and the bay leaves. Saute` for a few minutes to coat.
Pour in the wine, cover and simmer for 5 mins.
Remove the cover and add the sliced mushrooms and stir for 2 mins.
Add the Arborio rice and saute` for 3 mins.
Incorporate the lemon zest and begin to add the broth, 1/2 cup at the time as the liquid is absorbed by the rice.
Continue cooking at medium heat until the rice appears creamy, smooth, moist and al dente.
Remove from the heat. The rice will continue to soften. Add butter and Parmigiano cheese.
Serve immediately. Garnish with basil or parsley and curls of Parmigiano.
Pass around the grated Parmigiano and fresh pepper.