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PdfLemon Risotto
Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm.
Melt 1 ½ tablespoons butter with oil in heavy large saucepan over medium heat.
Add shallots and sauté until tender, about 6 minutes.
Add rice; stir 1 minute.
Add wine and stir until evaporated, about 30 seconds.
Add 1 ½ cups hot broth; simmer until absorbed, stirring frequently.
Add remaining broth ½ cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes.
Stir in cheese and remaining 2 tablespoons butter.
Stir in parsley, lemon juice, and lemon peel.
Season risotto with salt and pepper.
Transfer to bowl and serve.