2lemons - 1 zested and juiced - 1 peeledyellow part only
2tbsp. olive oil
1 1/2cupsarborio rice
1cupfreshly grated parmesan cheese
leavesA few of fresh basiltorn
In a medium saucepan, heat the broth, saffron and lemon peel over medium-low heat. Cover and keep warm.
In a large pot or skillet, heat the olive oil over medium-high heat. Add the shallots and garlic and cook until softened. Add the rice and cook for about 1 minute. Season with salt and pepper.
Add the wine and cook until evaporated. Add about 2 cups of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add 2 more cups of stock, and continue cooking until evaporated again. Add 1 cup stock and the lemon zest, and cook until evaporated. Taste the rice to see if it's done. If needed, add additional broth and cook for a bit longer. It should have a bite to it, but be creamy in texture.
Remove from heat and stir in lemon juice, mascarpone and parmesan. Season with salt and pepper to taste. If you have any citrus salts on hand - definitely use those!
Garnish with basil and additional grated parmesan.