Lemon risotto | Clara Le

Ingredients

• 2 shallots, finely chopped
• 1 stick celery, finely chopped
• 60 g butter
• 1 tbsp olive oil
• 300 g risotto rice
• 1 L vegetable stock
• 0.5 lemons, juiced and zested
• 2 sprigs fresh rosemary, finely chopped
• 1 large egg yolk
• 4 tbsp Parmesan cheese
• 60 ml heavy cream
• Salt and pepper (preferably white)