INGREDIENTS
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 qt
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