Meyer Lemon Risotto with Basil

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Ingredients

1. 6 cups chicken stock or canned low-sodium broth
2. 2 tablespoons unsalted butter
3. 1 medium red onion, finely chopped
4. 1 tender inner celery rib, finely chopped, plus 1/4 cup chopped leaves
5. 1/2 Thai chile, minced
6. Salt and freshly ground pepper
7. 1 garlic clove, minced
8. 1 1/2 cups arborio rice (10 ounces)
9. 1/2 cup white vermouth
10. 1/2 cup freshly grated Parmesan cheese, plus more for serving
11. 1/3 cup mascarpone cheese
12. 1 tablespoon finely grated Meyer lemon zest
13. 1 tablespoon finely grated Eureka lemon zest
14. 1 tablespoon fresh Meyer lemon juice
15. 1 tablespoon fresh Eureka lemon juice
16. 1/4 cup plus 2 tablespoons julienned basil leaves

1. Bring the stock to a boil in a medium saucepan, cover and keep hot. Melt the butter in a large saucepan. Add the onion, celery rib and chile, season with salt and pepper and cook over low heat, stirring, until softened, about 7 minutes. Add the celery leaves and garlic and cook for 1 minute. Add the rice and cook, stirring until glossy, about 1 minute