Citrus Risotto

In my continuing quest to be a vegetarian again, I borrowed this book by Heidi Swanson called Cook 1.0: A Fresh Approach to the Vegetarian Kitchen. I had leftover arborio rice from my sister-in-law and a piece of lemon that's been waiting to be used, so the first recipe I tried was Citrus Risotto. I thought it was going to taste weird, but it was a refreshing dish that even the husband liked.

To a thick-bottomed saucepan over medium heat, add:

• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 onion, minced
• A pinch of salt
  

Sauté for about 4 minutes, stirring constantly.

Stir 2 cups Arborio rice into the saucepan. Stir continuously for about 3 minutes, coating the rice grains with butter. You want the grains to begin to look translucent around the edges.

Stir in: 1 cup dry white wine (Sauvignon Blanc or Chardonnay). When the wine is absorbed, add: 2 cups water. Add about 3 more cups of water, 1 cup at a time, letting the rice absorb the liquid between each addition. Keep stirring. When your risotto is creamy but still has a bite to it (al dente), after about 23 minutes, you're ready for the next step.

Stir in:

• grated zest and juice of 1 lemon
• grated zest, segments and juice of 2 small oranges (for segments, cut out the pitch and membranes with a serrated knife and tear segments up a bit before adding)
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup mascarpone
  

Season with a generous amount of salt.