Preparation:

1. Heat the oil and 1 tablespoon butter in a heavy 3 quart saucepan over low heat until the butter is foaming. Stir in the onion and cook, stirring occasionally, until tender and golden yellow but not browned, about 15 minutes. 2. Stir the rice into the pan. Increase heat to medium. Stir until the edges of the rice turn transparent and grains of rice begin to sizzle on bottom of pan, about 5 minutes. 3. Pour enough broth into the pan to cover rice by 1/4 inch. Adjust heat to maintain a lively simmer--but not a steady boil--and simmer, stirring constantly, until the liquid is absorbed and you can see the bottom of the pan when you stir the rice, about 5 minutes. Continue adding liquid, each time adding just enough liquid to cover the rice by 1/4 inch and simmering until the rice has absorbed the liquid and is tender but still firm in the center, about 20 minutes. Season to taste with salt and pepper halfway through the cooking. 4. Remove pan from heat and stir in the cream, lemon zest, juice and the remaining butter. Add salt and pepper to taste. The rice should be creamy enough to be ladled into serving bowls and eaten with a spoon. Serve immediately.
Per Serving: 306 Calories (39.7% from fat); 14g Fat (6g Sat, 6g Mono, 1g Poly); 9g Protein; 40g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 166mg Sodium.  Food Exchanges: 2 1/2 Grain (Starch); 1/2 Lean Meat; 2 1/2 Fat.