Leek-And-Mascarpone Cheese Risotto

• 8 cups water
• 6 cups chopped leek (about 6 large), divided
• 2 cups chopped fresh flat-leaf parsley, divided
• 1 cup chopped fresh basil, divided
• 1/2 teaspoon salt
• 6 thyme sprigs
• 2 carrots, cut into 1-inch-thick pieces
• 2 garlic cloves, crushed
• 1 large onion, cut into 1-inch pieces
• 1 celery stalk, cut into 1-inch pieces
• 1/4 teaspoon saffron threads
• 2 tablespoons butter
• 2 cups uncooked Arborio rice or other short-grain rice
• 1/2 cup dry white wine
• 1/3 cup (3 ounces) mascarpone cheese
• 1 teaspoon grated lemon rind
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

1. Combine water, 2 cups chopped leek, 1 cup parsley, 1/2 cup basil, 1/2 teaspoon salt, and next 5 ingredients (salt through celery) in a large Dutch oven. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, 35 minutes. Strain broth through a sieve into a large bowl; discard solids. Reserve 5 1/2 cups broth; reserve remaining broth for another use.
2. Bring 5 1/2 cups broth and saffron to a simmer in a small saucepan (do not boil). Keep warm over low heat. Melt butter in a large saucepan over medium-high heat. Add 4 cups chopped leek; saute 5 minutes. Add rice; cook 2 minutes. Add wine; cook 1 minute or until the liquid is nearly absorbed. Stir in 2 cups broth; cook 5 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 15 minutes total). Add 1 cup parsley, 1/2 cup basil, mascarpone, lemon rind, salt, and pepper; cook 1 minute or until mascarpone melts. Sprinkle with Parmesan.

water, parsley, fresh basil, salt, thyme, carrots, garlic, onion, celery stalk, saffron threads, butter, rice, white wine, mascarpone cheese, lemon rind, salt, black pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/leek-and-mascarpone-cheese-risotto (may not work)