Lemon Mascarpone Risotto

Risotto that’s tangy with the flavors of lemon and extra creamy with Parmesan and Mascarpone cheese.

6 cups vegetable stock
2 lemons – 1 zested and juiced – 1 peeled (yellow part only)
2 tbsp. olive oil
2 shallots, chopped
1 clove garlic, chopped
1½ cups Arborio rice
½ cup dry vermouth
pinch saffron
4 tablespoons Mascarpone cheese
1 cup freshly grated Parmesan cheese
A few leaves of fresh basil, torn

View the full recipe at Platings and Pairings →