Bring the broth to a simmer over medium heat. Reduce the heat to low and cover it to keep it warm.

Melt half the butter and olive oil in a large saucepan over medium heat. Add the shallots and lightly saute them until tender. Add the rice and stir to coat.

Add the wine and stir until it evaporates.

Add the broth 1 1/2 cups at a time, stirring until the broth is fairly well absorbed and the rice is tender and it looks creamy.

Stir in the cheese and the rest of the butter until blended it.

Mix in the lemon juice, zest and parsley.

Season with salt and pepper to taste.

I like to microwave the lemon for 30 seconds - it is much easier to get all of the juice this way.

I put the risotto in a lemon that I hollowed out with a grapefruit spoon. Then, I warmed the lemon with the risotto in it, in the oven so that the lemon flavor would infuse the risotto.