Lemon Risotto

Friend of mine asked a recipe... I couldnt say no... but, is a exception, ´cos risotto is not quick to cook...
The principal ingredient for risotto is patience.
Patience first to make the perfect vegetable broth. Then, patience to wait for the white wine to evaporate. And lastly, more patience to wait for the cooking (putting the broth little by little).
But, I have to answer the request from my friend, Flaviana Ribeiro.

Lemon Risotto
Cook vegetables (celery, carrots, tomatoes, parsley, onion ...) in water, strain the broth and set aside.
In a saucepan melt some butter (do not use margarine ...) and saute the onions and leek cut very small.
Fry the rice and add the white wine. Let reduce until alcohol evaporates, and put a bit of vegetable broth and a little lemon squeezed. Before, grate the rind and set aside.
Then, just keep adding a little more broth and lemon juice slowly. Will be ready when the rice is "al dente".
Then just add the grated cheese (Parmesan or pecorino) and experience the salt. Stir well and put a little more butter. Serve immediately with lemon zest sprinkled on top.
To comploiment, drink the rest of the white wine that was in the bottle.