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Ingredients

• 8 cups water
• 6 cups chopped leek (about 6 large), divided
• 2 cups chopped fresh flat-leaf parsley, divided
• 1 cup chopped fresh basil, divided
• 1/2 teaspoon salt
• 6 thyme sprigs
• 2 carrots, cut into 1-inch-thick pieces
• 2 garlic cloves, crushed
• 1 large onion, cut into 1-inch pieces
• 1 celery stalk, cut into 1-inch pieces
• 1/4 teaspoon saffron threads
• 2 tablespoons butter
• 2 cups uncooked Arborio rice or other short-grain rice
• 1/2 cup dry white wine
• 1/3 cup (3 ounces) mascarpone cheese
• 1 teaspoon grated lemon rind
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

Description

Leeks, Golden Saffron, A Touch Of Lemon, And A Few Of The First Basil Leaves Of Spring Make This A Cheerful Risotto. Mascarpone (mas-kar-POHN) Is A Buttery Italian Triple-cream Cheese Found In Many Supermarkets And Gourmet Food Shops. Regular Cream Cheese

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