Savory lemon risotto

Cut some skins of lemon for garnish. Grate the rest of the peel and squeeze out the fruit.

Heat the oil and fry the shallot in it. Add the rice and stir until the grains shine. Pour in the wine. Heat and stir until the moisture is absorbed.

Spoon a soup ladle of broth to the rice and add the next spoon when the moisture is absorbed.

Stir in lemon zest and juice with the cream cheese and let stand for 3 minutes before serving. Garnish with the lemon peels.

Tasty with smoked salmon or veal.