Mussel risotto with lemon

Prepare the mussels in white wine: quickly wash and scrape the mussels with a knife under running
water to remove seaweed. Throw away any with a broken shell or half-open. Brown the finely
chopped shallots and onion in a cocotte, then add the white wine, pepper corns and mussels, as well as the parsley leaves. Cover and cook on a high heat for a few minutes, shaking the cocotte regularly. As soon as the mussels are open, remove the container from the heat and allow it to cool, then shell the mussels and put them aside.
Prepare the stock: pour 60 cl (2 1/2cups) water onto a pan and add the stock cube. Squeeze the lemons, remove the zest with a peeler and blanch it three times in a pan of boiling water, until it is cooked. Chop the onions leaving part of the tops and brown them in a frying pan with a little butter. Heat a piece of butter gently in a cocotte, brown the rice in it then add 2/3 of the stock and leave it to cook for 12 minutes. Then remove the cocotte of rice, add the white wine and let it sit. Before serving, reheat the rice for 6 to 7 minutes, sprinkling it several times with
the remaining stock while stirring. Add the lemon juice, cooked zest, mussels, chopped chives, Parmesan and onions. Whisk the cream (with a whisk) and fold it in at the last moment, to give the rice a creamy texture. Finish the risotto by leaving the rice to absorb the remaining liquid.