First, slice your leeks in half. Then separate the white part from the light green. Then, thinly slice the white part and slice the green part into thin matchsticks. Save the super dark green part for stock.

Secondly, preheat a pan for 2 minutes on medium high. Drizzle some olive oil. Then, add the white sliced leeks into a preheated pan, grate in the garlic and sauté 4-5 minutes on medium.

Add in the orzo and a touch more olive oil. Then, sauté for 3 minutes, add in lemon zest, salt and pepper.

Deglaze with white wine and start cooking the orzo risottata style, one cup of broth at a time until al dente (about 10 minutes).

Add in Parmigiano, mascarpone and butter. Then, turn heat off and mix well.

Add the green part of the leeks to a saucepan with some olive oil. Then, turn heat on to high, fry for 1 minute and then lower to medium low. Fry until crispy, about 4 minutes.

Lastly, serve the orzo with mascarpone, the leeks, more Parmigiano, chives, crushed red peppers, drizzle of olive oil and black pepper.