Mascarpone and Bottarga Risotto

Finely chop the shallot and sauté for a few minutes with the extra virgin olive oil.

Add the rice and toast it, stirring often for two minutes, then moisten with two ladles of hot broth and cook over medium heat, adding hot broth as it is absorbed.

At halfway through cooking, add half of the mascarpone.

At the end of cooking, remove from heat, add a teaspoon of grated lemon zest, a tablespoon of Herbes de Provence, and the Parmesan.

Stir thoroughly and serve topped with the bottarga.