Instructions ​

• Heat the broth, saffron, and lemon peel in a medium saucepan over medium-low heat. Cover and keep warm.

• Heat the olive oil over medium-high heat in a large pot or skillet. 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 absorbed. Add about 2 cups of warm stock and cook, stirring occasionally, until the liquid has been absorbed. Add 2 more cups of stock, and continue cooking until absorbed again. Add 1 cup stock and the lemon zest, and cook until absorbed. 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.