Giada celebrates a love for lemons

In a medium saucepan, bring the broth and ¼ cup of lemon juice to a simmer. Cover the broth and keep hot over low heat.

In a medium, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallots and sauté until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and remaining 1/4 cup of lemon juice and simmer until it has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.

Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove from the heat.

Stir in the remaining tablespoon of butter, 1/2 cup of the Parmesan, and the mascarpone cheese, lemon zest, and the salt and pepper. Sprinkle with the remaining 2 tablespoons of Parmesan, garnish with the parsley, and serve.

Place the veal chops on a work surface and season with salt and pepper. Place a slice of lemon on top of each chop. Top with one sage leaf. Lay a piece of prosciutto on each chop and press to seal.

Warm the olive oil in a large skillet over medium-high heat. Place the veal chops in the hot oil, prosciutto side down. Sauté until the prosciutto starts to caramelize, about 2 minutes. Turn the chops over and sauté for another 2 minutes. Remove from the skillet and tent with foil to keep warm.

Add the white wine to the skillet and deglaze, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half, about 5 minutes. Add the tomatoes, cream, salt, and pepper. Stir until combined and hot. Pour some of the sauce over each veal chop and top with the remaining teaspoon of finely chopped sage. Serve immediately.