Ingredients

• 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

Directions

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