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1
Grate the zest off the lemons and set it aside.
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2
Juice the lemons - you need 3/4 cup lemon juice - and set that aside.
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3
Microwave each lemon for 10-15 seconds on high, then roll it firmly against your cutting board before slicing in half; this will rupture the juice sacs and make it easier to collect the juice.
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4
Heat 2 quarts of water in a saucepan; maintain at a simmer.
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5
Melt the butter in a medium oven-safe saucepan over medium heat.
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6
Add the rice and stir for 2 minutes, until the rice turns opaque.
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7
Add wine; it should immediately bubble up.
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8
Start a timer at 18 minutes at this point.
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9
Stir constantly until the wine is nearly absorbed/evaporated, 1-2 minutes.
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10
Add the lemon juice, half the lemon zest, the salt, the white pepper and 1 cup of the simmering water.
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11
Stir well, then allow to simmer until the liquid level is lower than the rice.
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12
Add another 3/4 c simmering water; just enough to re-cover the rice.
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13
Simmer until the level is again below the level of the rice, stirring occasionally.
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14
Continue this cycle until your timer beeps.
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15
At this point, the rice should be al dente - tender, but still slightly firm in the center.
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16
Add the remaining lemon zest, the cream, and a splash more water if needed; it should be more creamy than starchy.
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17
Adjust salt and pepper to taste; if too lemony, add more cream.
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18
Serve with grated cheese.
