Heat a sauté pan over medium heat and add the olive oil. Add the shallots and garlic and stir for about 3 minutes until fragrant.

Add the rice and stir until the rice just begins to toast.

Continue to cook the rice for about 1 more minute and then add the wine. Once the wine has evaporated, add the stock, ½ cup at a time.

Stir the rice constantly and add another ½ cup of stock once the previous addition has been absorbed. Continue this process till you have no more stock.

Once all the stock has been absorbed, remove the rice from the heat and add the mascarpone and parmesan cheeses as well as the lemon zest and 1 tablespoon of the fresh lemon juice. Season with salt and stir to combine.

Let the risotto sit for 2 minutes and then serve.

**You can garnish this dish with chopped parsley, chives or fried sage if desired.