Ingredients

• 3 shallots
• 4 Tablespoon of butter, unsalted
• 1 tablespoon of olive oil
• 1 1/2 cups of rice, risotto
• 4 cups of broth, vegetable or chicken
• big splash of wine, white (optional, makes the flavour more intense)
• 1 lemon, (unwaxed) zest and juice
• 2 sprigs of rosemary, needles - finely chopped
• 1 large egg yolk
• 1/4 cup of cheese, Parmesan - plus more to sprinkle
• 1/4 cup of heavy cream, or milk if you prefer the lighter version
• salt and pepper, to taste

Instructions

1. Sauté Finely chop the shallots. Heat half the butter, the oil, the shallots in a wide saucepan, and cook to soften the mixture for about 5 minutes, making sure it doesn't catch. Mix in the rice, stirring to give it a good coating of oil and butter. If you’re using the wine, pour it in at this point so that the rice mixture can soak up the flavour.

2. Cook risotto Meanwhile, heat the stock in another saucepan and keep it at simmering point. Pour a ladleful of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is al dente. You may not need all of the stock, equally, you may need to add hot water from the kettle.

3. Add to risotto Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, parmesan, cream (or milk) and pepper.

4. Combine When the risotto is ready - when the rice is no longer chalky, but still has some bite - take it off the heat and add the bowl of eggy, lemony mixture, and the remaining butter and salt to taste.

5. Serve Serve with more grated parmesan if you wish, check the seasoning and dive in.