Risotto in a Lemon Cup

Ingredients
3 cans chicken broth
4 tablespoons butter, plus 2 tablespoons
2 large shallot, diced
16oz (1 box) orzo pasta
1 cup dry white wine
1/2 cup grated Parmesan, plus 2 tablespoons
1/4 cup cream cheese
3/4 lemon, zested and juiced
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
6 lemons, for serving

In a medium saucepan bring the broth to a simmer. Cover the broth and keep hot over low heat.

In a medium, heavy saucepan, melt 4 tablespoons of the butter over medium heat. Add the shallots and saute until tender but not brown, about 3 minutes. Add the orzo and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the orzo, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding the next, until the orzo is tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove from the heat. Stir in the remaining 2 tablespoons of butter, 1/2 cup of Parmesan, cream cheese, the lemon zest and juice, and the salt and pepper.

To serve, cut 1/4-inch off the bottom of each lemon so they stand on their own. Take 1-inch off the stem end. Using a grapefruit spoon scoop out the flesh of the lemon and discard. Fill each lemon with about 1/2 cup of risotto. Sprinkle the tops with the remaining 2 tablespoons of Parmesan.

Serve immediately.