Spring Risotto With Shallots and Lemon
Ingredients
- 2 tablespoons butter
- 3 shallots
- 2 sticks celery
- 1 tablespoon extra virgin olive oil
- 2 cups arborio rice
- 1 1⁄2-2 liters vegetable stock
- 1 lemon, zest of
- 1⁄4 cup lemon juice, freshly squuezed
- 1 teaspoon dried rosemary
- 6 tablespoons parmesan cheese, freshly grated
- 1⁄3 cup heavy cream
- 2 tablespoons butter
- salt and pepper
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