J. Lohr | Lemon Risotto with Mascarpone and Peas

Ingredients

• 1 1/2 cups arborio rice
• 2 Tbsp. olive oil
• 2 larger shallots peeled and finely diced
• 1/2 cups chardonnay wine
• 6 cups stock vegetable or chicken
• 1 pinch saffron
• 3/4 cups fresh or frozen peas
• 4 heaping tbps Mascarpone cheese
• 1 1/2 cups freshly grated Parmesan cheese, plus more for serving
• 1 large lemon zested and juiced
• 3 Tbsp. fresh chives finely chopped
• sea salt to taste