Saute mushrooms with garlic, basil, scallions, and black pepper. Set aside.
Saute rice in olive oil with chopped onion and garlic. Add vegetable stock, evaporate, add white wine, evaporate again until rice is al dente. Add saffron, mushrooms, butter, and lots of parmesan.
In the summer, my parents would serve fresh, washed green onions with a bit of salt. It's a simple, refreshing salad replacement.