Serves 4–6

Prep time: 15 minutes

Cook time: 40 minutes

In a large saucepan, bring chicken stock to a simmer over medium heat. Reduce to low and cover to keep warm throughout the cooking process.

In a deep skillet, melt 2 tablespoons of butter and oil and add shallots and sauté until tender. Add rice and stir to ensure each grain is coated in fat. Add wine and stir until evaporated, about 30–45 seconds. Add 1 cup of the hot broth and stir frequently until absorbed. Add the remaining broth, 1/2 cup at a time, allowing it to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 30 minutes. Stir in cheese and remaining butter. Stir in parsley, lemon zest and juice.

Season to taste and serve immediately.