Deglaze with the wine and cook over medium heat, stirring until the liquid is almost completely absorbed. Add broth, about 180 ml (3/4 cup) at a time, stirring constantly. Add the zest and lemon juice. Continue to add broth when the rice becomes creamy and leaves a drag line. After about 20 minutes, the rice should be tender yet still firm, has absorbed almost all of the liquid and has a creamy consistency.
