In a saucepan, heat the broth to a simmer. Heat the lemon juice, in a separate saucepan, to a simmer. Melt 3 tablespoons butter in a large saucepan over medium heat. Stir in the rice to coat well, about one minute. Add wine and stir until evaporated, about 30 seconds. Adjust the heat to medium-high.
Serves 6