In a large saucepan, bring broth to a boil over high heat. Heat oil in a heavy pot over medium heat. Add shallots and 2 tablespoons water; cook until soft. Add rice and cook, stirring constantly, until water is absorbed, about 3 minutes. Add wine and cook, still stirring constantly, until rice has absorbed wine, about 1 minute. Add boiling broth to rice gradually, one or two ladlesful at a time. Cook, stirring constantly, making sure the broth is absorbed before each addition, until rice is creamy yet al dente, usually about 15 to 18 minutes. Stir in ricotta, lemon, and grated lemon zest. Season to taste with salt. Turn off the heat and cover the pot. Serve decorated with fresh mint leaves. GOES WITH: Green and Yellow Sauté.