Heat the butter in a pan and sweat the chopped garlic cloves in it over a moderate heat for about 5 minutes. Add the risotto and fry for about 1 minute. Deglaze with white wine and continue cooking until the wine is completely absorbed. Now add the stock in portions and keep stirring. The risotto should be ready after about 20 minutes.
Finally add the mascarpone and orange peel and let it steep for about 5 minutes. Season to taste with salt and pepper.