INGREDIENTS
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3/4 cup Barefoot Zinfandel Wine
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2 tablespoons olive oil
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2 shallots, finely sliced
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2 cloves garlic, finely minced
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2 cups Arborio rice
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3 ½ cups chicken or vegetable stock
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2 tablespoons mascarpone cheese
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2 tablespoons grated parmesan cheese
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1 lemon, juiced and zested