Espresso and Lime

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