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In a large, heavy bottom pot saute finely diced shallots in butter and olive oil over medium high heat until tender.
Add in acini di pepe pastina and toast for about 1 minute, stirring frequently.
Pour in chicken broth and reduce heat to medium low.
Simmer for 15-20 minutes until the liquid is reduced by ¾. Stir frequently to reduce scorching.
Add in parmesan cheese and stir until melted.
Stir in lemon zest and lemon juice
Taste for salt and pepper.
Turn off the heat and stir in heavy cream.
Serve hot.
Can garnish with more parmesan cheese and a lemon slice.