Bring the stock and 2 tbsp of lemon juice to a simmer on the stovetop, then cover and keep over low heat. The stock needs to be hot when added to the rice, so don't let it cool down too much.

Heat the olive oil and butter in a large saucepan over medium heat. Once the butter has melted, add the shallots and saute until soft and fragrant; about 5 minutes. If the shallots begin to brown, reduce the heat and (if necessary) add a little more olive oil.

Add the rice and stir for about 1 minute. The rice will begin to sound squeaky as it cooks, but it should not begin to brown or toast.

Add the wine to the pot and cook until the liquid is more-or-less evaporated.

Add 1.5 cups of stock and simmer gently until the liquid is absorbed. Continue to add the stock, 1/2 cup at a time, waiting until the liquid is mostly absorbed before adding more. The rice should look quite creamy at this point, and the entire process should take about 30-40 minutes. Once the last of the stock is absorbed, remove a few grains of rice and taste them. They should be slightly al dente - that is, they should have a little firmness, but not a distinctive crunch. If they're still too firm, add about 1/2 cup of very hot water and continue to cook.

Stir the cheese and the remaining butter into the rice, cover, and remove from heat. Allow the risotto to sit for about 10 minutes to finish cooking - do not remove the lid!

Stir the lemon zest, remaining lemon juice, and chopped parsley into the risotto. Serve immediately.