Directions

1. Bring stock to a simmer in a large saucepan. Keep warm over low heat.

2. Heat extra virgin olive oil in a 5-quart Essential Pan over medium heat. Then add onion, celery & fennel brunoises & green garlic rings and sweat until translucent, about 5 minutes.
3. Add arborio rice and “toast” the rice by stirring it in the vegetable mixture and oil for one minute.
4. Deglaze the pan with the white wine, then cook until dry
5. Add 1/2 cup stock and cook until it is absorbed, stirring frequently. Add the Parmigiano Reggiano rind.
6. Stir in 1 1/2 cups stock; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly.
7. Add remaining stock, 3/4 cup at a time, stirring nearly constantly. Make sure the stock is absorbed before adding the next portion.
8. Add in the butter and mascarpone and stir it in.
9. Finish with the wild greens, lemon zest, brunoise preserved lemon, salt & black pepper off the stove
10. Garnish with oxalis flowers, onion flowers extra virgin olive oil and fresh grated Parmigiano Reggiano.
11. Serve immediately.