Heat a saute pan over medium heat and add the butter and melt. Add the shallots and garlic and stir for about 3 minutes until fragrant. Add the rice and stir until it just begins to toast.
Continue to cook the rice for about 1 more minute and then add the wine. Once the wine has evaporated, add the chicken stock, 1/2 cup at a time. Stir the rice constantly and add another 1/2 cup of stock once the previous addition has been absorbed. Continue this process till you have no more stock.
Once all the stock has been absorbed, remove the rice from the heat and add the mascarpone cheese as well as chives, lemon zest and 1 tbsp of lemon juice. Season with salt and stir to combine.
Let the risotto sit for 2 minutes and then serve.