Creamy Lemony Risotto

Serves 1 hungry chica

2 tbsp butter
1 tbsp olive oil
1 shallot OR 1/2 a small onion
1-2 medium carrots
3/4 cup arborio rice
Approx. 1 quart of vegetable stock
1/2 lemon, zested and juiced
Needles from 1 or 2 sprigs of fresh rosemary
1 egg yolk
3 tbsp grated parmesan, plus more for garnish
3 tbsp heavy cream
Salt and freshly ground black pepper

1. Heat up the vegetable stock, with the rosemary leaves, and keep it simmering lightly, while you puree the shallot and carrots together.

2. Heat up the butter and oil in a saucepan. To this add the shallot and carrot puree, and saute for a few minutes, being careful not to scorch it.

3. Then add the arborio rice and stir it all up for 1 min, till it's slightly toasted and each grain is coated in the butter and shallot-carrot mixture.

4. Slowly start adding the hot vegetable stock, one ladle at a time, stirring in between to make sure the liquid gets absorbed into the rice. The whole process should take around 20 mins.

5. When you're almost done, mix in the lemon zest and stir to incorporate. Separately, in a small bowl, beat the egg yolk, cream, parmesan, lemon juice, and black pepper.

6. When the risotto is ready - when the rice is no longer chalky but still has a creamy bite - take it off the heat and stir in the eggy, lemony mixture plus salt to taste. Serve immediately (like you could resist!) with more parmesan and black pepper if desired.