Lemon Mascarpone Risotto

In a medium saucepan, heat the 6 cups vegetable stock , 1 pinch saffron and lemon peels (the yellow part of a lemon peeled with a potato peeler) over medium-low heat. Cover and keep warm.

In a large pot or skillet, heat the 2 Tablespoons olive oil over medium-high heat. Add the 2 shallots and 1 clove garlic and cook until softened. Add the 1 1/2 cups arborio rice and cook for about 1 minute. Season with salt and pepper.

Add the 1/2 cup dry vermouth and cook until absorbed. Add about 2 cups of warm stock and cook, stirring occasionally, until the liquid has 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, 4 Tablespoons mascarpone cheese and 1 cup parmesan cheese. Season with salt and pepper to taste. If you have any on hand - definitely use those!

Garnish with basil and additional grated parmesan.