Lemon Risotto

Retired and enjoying my passion of cooking and baking. I share my life with my beautiful wife and four spoiled rescue dachshunds.

2 shallots

1 rib celery

¼ cup unsalted butter

1 tablespoon olive oil

1 ⅓ cups risotto rice, preferably Arborio or Vialone Nano

Approximately 1 quart vegetable stock

½ unwaxed lemon, zested and juiced

Needles from 2 small sprigs fresh rosemary, finely chopped

1 egg yolk

4 tablespoons grated Parmesan, plus more, for garnish

4 tablespoons heavy cream

Good grating black pepper, preferably white

Maldon or other sea salt, to taste

Directions at foodnetwork.com

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