- 2 green onions/shallots
- 1 stalk celery
- 1/4 cup unsalted butter
- 1 Tbsp olive oil
- 1-1/3 cups risotto rice (preferably Arborio)
- 1 quart vegetable stock
- 1/2 lemon, zested and juiced
- Needles from 2 small sprigs of fresh rosemary, finely chopped
- 1 tsp. minced garlic (or garlic powder) — my addition
- 1 egg yolk
- 4 Tbsp grated fresh Parmesan (I used 1/2 Parm and 1/2 Asiago cheeses)
- 4 Tbsp heavy cream
- white pepper
- Sea salt to taste
- In a mini food processor, finely chop the celery and green onions/shallots.
- In a deep pot, heat half the butter, the olive oil, and the celery/shallot mixture until softened, about 5 minutes, stirring so that nothing sticks to the bottom of the pot.
- Mix in the rice, stirring to coat the rice with the butter and oil.
- In another saucepan, heat the stock and keep it warm and simmering.
- Pour a ladleful of stock into the rice mixture and keep stirring until all stock is absorbed.
- Add another ladle of stock, stir again.
- Repeat this process until the rice is cooked to ‘al dente’.
- Use your judgement with the stock — you may not need it all, or you may even have to add some hot water beyond 1 quart.
- Mix the lemon zest and rosemary into the risotto.
- In a small bowl, beat the egg yolk, lemon juice, Parmesan (and Asiago), cream and pepper.
- When the risottos still has a little ‘bite’, remove it from the heat and add the bowl of lemon juice, egg, cheese mixture.
- At this point, I also added the garlic.
- Add the remaining half of the butter.
- Salt to taste.
- Check your seasoning and make adjustments.
Ladle broth in rice mixture, stir, absorbing the liquid; continue to add broth, stir, absorb.
The fresh rosemary is straight out of my herb garden, and grows year-round in the Carolina’s.