Lemon Risotto & Scamorza

An interesting combo indeed, observed on the menu of a restaurant in Santa Margherita.  This is how I'd do it.

risotto rice
zest and juice of a lemon
chopped parsley
maldon sea salt
scamorza
home-made chicken or vegetable stock
butter
EVOO
onions
shallots
garlic
white vermouth
white wine

1. chop onions, shallots and garlic finely and saute in a tad of butter and EVOO
2. add rice, coat it with the chopped onions and shallots
3. add a half cup of white wine to boil off 
4. add broth slowly until rice is al dente
5. near end chopped scamorza
6. add lemon zest and juice, parsley
7. add more butter, then 1 tblsp of vermouth
8. let sit for a minute with cover
9. serve with plenty of ground black pepper