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PEEL the onion and garlic cloves, finely chop the onion and divide the garlic cloves in halves. DEFROST and peel the shrimps if needed.
Create fine lemon zest of 1 of the lemons and coarse lemon zest of the second lemon and SQUEEZE the juice from 1 lemon and set aside.
HEAT vegetable stock and finely chop the chives.
HEAT olive oil in a large skillet and sauté the onion for a few minutes. ADD the risotto rice and sauté a few minutes more until they've become glossy. POUR in the white wine and as soon as the rice has absorbed the wine completely you can start adding vegetable stock.
Don't add too much stock at once and add the next spoonful when the previous one has been absorbed. Keep adding stock until the rice is almost done, it's possible you have to use less than 700 ml.
Meanwhile HEAT olive oil in a medium-sized skillet and add the halved garlic cloves. Let them simmer on low heat for a few minutes until the oil has absorbed the garlic flavour.
DISCARD the garlic and cook the shrimps in the oil for a few minutes and SEASON them with pepper and salt. STIR mascarpone, finely grated lemon zest and lemon juice into the risotto and
SEASON with pepper and salt. SERVE with the garlic shrimps, coarse lemon zest and chives, enjoy!