Lemon Risotto

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Natalya Laragan

Ingredients

2 shallot
1 stick Celery
60g unsalted Butter
1 tbsp Olive oil
300g Risotto rice, preferably Vialone Nano
1 litre vegetable stock, (I use Marigold stock powder)
half an unwaxed lemon, juice and zest
2 sprigs rosemary leaves, finely chopped
1 egg, yolk
4 tbsp Parmesan, grated, plus more to sprinkle
60ml double cream
1 pinch Maldon sea salt, to taste
1 pinch white pepper

Method

1. Put the shallots and celery into a food processor and blitz until they are a finely chopped mush.
2. Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook, to soften the mixture, for about 5 minutes, making sure it doesn't catch.
3. Mix in the rice, stirring to give it a good coating of oil and butter.
4. Heat the stock in another saucepan and keep it at simmering point.
5. Pour in a ladle full of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladle full and stir again, continue doing this until the rice is al dente. You may not need all of the stock, equally, you may need to add hot water from the kettle.
6. 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.
7. When the risotto is ready - when the rice is no longer chalky but still has some bite - take it off the heat and add the bowl of eggy lemony mixture, and the remaining butter and salt.