4 c vegetable stock

¼ c butter

1 Tbsp olive oil

8 shallots, finely chopped

1 cloves garlic, crushed

1½ c Arborio rice

½ c white wine

1½ c parmesan cheese, freshly grated

zest of 3 lemons

2 Tbsp light cream

handful fresh mint, coarsely chopped

Put stock in saucepan.  Heat until almost boiling, reduce heat to keep it barely simmering.  Heat butter and oil in deep skillet or heavy saucepan over medium heat.  Add shallots and cook for 1-2 minutes, until softened but not browned, add garlic.  Add rice, stir with wooden spoon until well coated.  Add wine, stir until it has been completely absorbed.  Add 1 ladle of hot stock, stir until completely absorbed.  Continue to add stock at intervals and cook as before, until liquid has been absorbed and rice is tender 18-20 minutes.  Add cheese, zest, cream, mint.  Season with salt and pepper to taste.  Remove from heat, let rest 2 minutes.