Heat a saucepan over medium heat and melt the butter. Add the shallot and garlic and cook, stirring, until tender, about 3 minutes. Add the lemon zest, rice, salt and turmeric and continue to cook, toasting the rice until fragrant and lightly browned, about 4 more minutes. Pour in the broth and bring to a boil. Once boiling, stir and reduce the heat to a light simmer, cover, and cook for 15 minutes. Remove from the heat and keep covered for 10 more minutes to allow it to continue to steam.