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Put the stock in a medium pot over low heat.
Meanwhile, put 4 tablespoons (¼ cup) of the olive oil in a large pot over medium heat.
When it’s hot, add the shallots and cook, stirring occasionally, until they begin to soften, about 5 minutes.
Add the mushrooms and season with salt and pepper.
Cook, stirring occasionally, until all the mushrooms’ liquid has evaporated, 8 to 10 minutes.
Add the rice and stir until it dries out and begins to stick together, about 5 minutes.
Add the wine and cook, stirring once or twice, until it’s mostly absorbed into the rice.
Begin adding the warm stock, about ½ cup at a time, waiting until each addition is mostly absorbed into the rice before adding the next.
Stir frequently, and adjust the heat so the liquid simmers gently.
When the rice is plump and tender, after about 30 minutes of adding the stock, add the peas along with an additional 1 cup stock or water and cook, stirring frequently, until they’re tender, 7 to 10 minutes.
Turn the heat to low and stir in the goat cheese and Parmesan cheese.
Turn off the heat and stir in the remaining 2 tablespoons olive oil, the parsley, and the lemon zest and juice.
Taste and adjust the seasoning, and serve hot, garnished with additional parsley.
(Store leftover risotto in an airtight container in the refrigerator for up to a few days.)