• In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the diced shallots and sauté until translucent, about 3–4 minutes
• Add the garlic and cook for another minute until fragrant.
• Add the Arborio rice to the skillet, stirring to coat each grain with olive oil. Toast the rice for about 90 seconds, stirring frequently.
• Pour in the white wine, stirring until the rice absorbs all the liquid.
• Begin adding the stock ½ cup at a time, stirring frequently. Wait until each addition is fully absorbed before adding more stock. Continue this process until the rice is just tender, about 18–20 minutes
• Stir in most of the Parmesan and Pecorino cheeses (reserving some for garnish) and all of the mascarpone cheese. Mix until creamy. Remove from heat and season with salt and pepper to taste

For the Kale

• In a separate skillet, heat a thin layer of olive oil over medium-high heat. Add the chopped kale leaves in batches, frying each batch until crispy, about 3 minutes per batch. Remove and drain on a paper towel. Sprinkle it with salt to taste
• Divide the risotto among bowls, garnish with the reserved cheeses, and top with crispy fried kale. Serve with lemon wedges.