0 Place 6 cups of chicken stock in a saucepan and bring to a low simmer
1 Cover the stock and reduce the heat to low
2 Place 2 tablespoons of butter in a separate saucepan and place over medium heat
3 Once the butter has melted, add the finely diced shallots and cook for 5-7 minutes or until the shallots begin to soften
4 Add the finely diced garlic and cook, stirring consistently, for about 60 seconds
5 Add 2 cups of arborio rice in with the shallots and garlic and cook, stirring consistently, for about 90 seconds
6 Ladle 1 cup of the warm chicken stock in with the rice and stir until absorbed
7 Add another 1/2 cup of stock and cook, stirring consistently, until absorbed
8 Continue adding stock, 1/2 cup at a time, until the ricotta is tender and pale in color (approximately 30 minutes)
9 Transfer the saucepan onto a heat proof surface
10 Stir in 2 tablespoons of butter, 1/4 cup of fresh lemon juice and 1 tablespoon of fresh lemon zest
11 Once the butter has melted, add a pinch of black pepper and stir in 3/4 cup of finely shredded parmigiano reggiano
12 Enjoy warm
