In a large pan heat 1 tbsp of olive oil over medium high heat. Add the rice and let it toast for about 90 seconds. Add the white wine to the pan and stir. Once the white wine has been evaporated, add the chicken stock 1/2 cup at a time, letting the liquid soak up before adding the next round. Repeat this step until the stock is used up and the rice is tender. Add the marscapone cheese and parmesan. Season with salt and pepper as needed.

In another skillet heat the last tablespoon of olive oil over medium high heat. Add the chopped and cleaned leeks and green garlic to the pan and saute for 5 minutes until soft.

Combine the sauteed vegetables with the rice portion. Sprinkle with Parmesan Cheese and serve.