Lemon Risotto

Ingredients: 

2 shallots 
1 stick of celery 
2 Tbsp. unsalted butter 
1 Tbsp. olive oil 
1 1/4 Cups risotto rice, preferably Vialone Nano 
5 cups chicken or vegetable stock 
Zest and juice of 1/2 an unwaxed lemon 
Needles from 2 small sprigs of fresh rosemary, finely chopped
1 egg yolk
4 Tbsp. grated Parmesan, plus more to sprinkle 
4 Tbsp. heavy cream
salt to taste
fine pepper, preferably white 

Instructions: 

Put the shallots and celery into a food processor and blitz until they are a finely chopped mush. Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook for about 5 minutes or until soft and sort of clear. Add rice, stirring to coat with the oil and butter. Meanwhile, heat the stock in another saucepan and keep it just simmering. 

Pour a ladle full of stock into the rice and keep stirring until the stock is absorbed. Then add another ladle full and stir again, continue until the rice is al dente. You may not need all of the stock, or you may need to add hot water. 

Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, Parmesan, cream and pepper. 

When the risotto is ready - the rice is no longer chalky but still has some bite - take it off the heat, add the bowl of eggy lemon mixture and the remaining butter and salt to taste. Serve with more grated Parmesan and a sprinkling of grated pepper.

Serves 2.