Prepare the Broth: In a medium saucepan, place vegetable stock, saffron threads, and lemon peels over medium-low heat. Allow the mixture to warm gently, covered, for about 10 minutes.

Sauté the Aromatics: In a large pot or skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the minced shallots and garlic, stirring frequently for about 3-4 minutes until softened and fragrant.

Toast the Rice: Add 1 cup of Arborio rice to the pot, stirring for about 1 minute until lightly toasted.

Deglaze with Vermouth: Pour in ½ cup of dry vermouth and stir continuously for 2-3 minutes until the liquid has nearly evaporated.

Gradually Add the Broth: Begin adding the warm broth in batches; start with about 2 cups. Stir regularly for 6-8 minutes until the liquid is mostly absorbed.

Continue Adding Stock: Add more broth in 1-cup increments as the previous liquid is absorbed, stirring frequently for approximately 15-20 minutes.

Finish with Citrus and Creaminess: Once the rice reaches an al dente texture, remove from heat. Stir in the zest and juice of one lemon, ½ cup of mascarpone cheese, and ½ cup of freshly grated Parmesan.

Garnish and Serve: Spoon the risotto into serving bowls, garnishing with torn basil and an extra sprinkle of Parmesan cheese.