Updated Feb, 11th 2013
Combine ingredients in large bowl until well mixed. Form 1" balls and bake at 350 for about 15 minutes.
Cook shallots and garlic in olive oil until tender (about 5 minutes). Set aside cooked shallots and garlic and cook arborio rice in remaining oil until translucent (about 7-9 minutes). Slowly add in heated chicken stock and stir constantly. When about half the chicken stock has been added, readd the cooked shallots and garlic plus the lemon zest. Once all the chicken stock has been added, slowly add in the heavy cream. Salt and pepper to taste.
Parmigiano-reggiano cream sauce:
Combine ingredients in heavy bottomed sauce pan and bring to a boil. Reduce heat to a simmer and cook while stiring until thick.