Creamy Artichoke Sauce: Heat oil in a saucepan over medium-low heat; add shallots and cook until translucent, about 4 minutes, stirring frequently. Add garlic and artichoke hearts; cook until fragrant, about 1 minute, stirring frequently. Stir in heavy cream; heat to a simmer, stirring occasionally. Stir in cheese and pepper; cook until slightly thickened, about 5 minutes, stirring occasionally. Cool; refrigerate in an airtight container up to 6 days. Makes about 4 cups.

For serving, heat 2 cups broth to a simmer in a saucepan over medium-high heat. Heat 1/2 tablespoon oil in a sauté pan over medium-high heat; add 3/4 ounce hot capicollo and cook until slightly crisp, about 2 minutes, stirring occasionally. Transfer hot capicollo to a plate with slotted spoon.

Add 1/2 cup rice to same sauté pan; cook until lightly toasted, about 2 minutes, stirring occasionally. Add 1/4 cup wine and 1/2 teaspoon lemon zest; cook 1 minute or until wine is absorbed. Cook until rice is al dente, adding broth 1/2 cup at a time and stirring after each addition until all liquid is absorbed, about 15 minutes. Heat 1 cup Creamy Artichoke Sauce; stir into risotto. Serve risotto garnished with capicollo, 2 tablespoons cheese and parsley.