Step 1

Heat olive oil and butter in a dutch oven over medium heat. When butter foams, add shallots, and cook, stirring occasionally, until translucent, about 1-3 minutes.

Step 2

Add rice to dutch oven and stir so that oil mixture coats rice. Cook for 2 minutes, stirring frequently, to lightly toast the rice.

Step 3

Deglaze pan with wine, stirring to combine until wine is absorbed.

Step 4

Add 1 cup of broth to pan and stir until absorbed. Add broth, 1 cup at a time, until absorbed, stirring constantly.

Step 5

Continue to add broth and stir until rice is cooked to al dente.

Step 6

Stir in lemon zest, lemon juice, and grated Parmesan cheese.

Step 7

Season with sea salt and black pepper to taste.