Lemon Risotto | Recipe Cart | Recipe Cart

Ingredients

• 2 shallots
• 1 stick of celery
• 60 grams unsalted butter
• 1 tablespoon olive oil
• 300 grams risotto rice (preferably vialone nano)
• 1 litre vegetable stock (e.g., Marigold stock/bouillon powder)
• zest and juice of ½ unwaxed lemon
• needles from 2 small sprigs of fresh rosemary (finely chopped)
• 1 large egg yolk
• 4 tablespoons grated parmesan cheese (plus more to sprinkle)
• 60 millilitres double cream
• maldon salt (to taste)
• pepper (preferably white)