Lemon Herb Risotto

In a small pot, heat stock. In a medium saucepan, cook shallots in butter or until transparent. Add rice, stirring until well coated, shiny and translucent. Turn up heat; add the wine. Cook over high heat until the wine evaporates. Turn the heat down, to simmer the rice. Slowly add hot stock until all the broth is absorbed in the rice. Turn off heat. Stir in cheese; season with salt and pepper to taste. Finish with lemon zest and herbs.