Lemon and herb risotto

Serves 4

  1. 6 cups stock
  2. 2tb butter
  3. 1tb oil
  4. 2 shallots
  5. 1 rib celery
  6. 2.5 cups arborio rice
  7. zest and juice of 1 lemon
  8. 5-6 sage leaves
  9. 1 sprig rosemary
  10. 1 egg yolk
  11. 4tb parmesan
  12. 4tb cream
  • Keep stock warm. Cook 2-5 for 7 minutes on medium-low heat. Toast rice and add 2/3 cup of stock.
  • Continue adding stock for about 15-20 minutes. Halfway through add zest and herbs.
  • Make a paste with 10-12. Add to cooked rice and let rest covered off heat for 2 minutes.
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