Makes 4 side servings or 2 main course servings. Difficulty
4 Tablespoons unsalted butter, divided 1 Tablespoon olive oil 4-5 cups gf Vegetable Stock 2 shallots, minced 1 celery rib, minced 1-1/3 cup arborio rice Zest of 1/2 lemon Juice of 1/2 lemon 1 teaspoon fresh thyme, minced 1 egg yolk, lightly beaten 1/4 cup Parmigiano-Reggiano cheese, grated 1/4 cup heavy cream Salt and freshly ground black pepper to taste
Bring vegetable stock to a low simmer in a small saucepan. Keep at a low simmer as you prepare the risotto.
Heat 2 tablespoons butter and olive oil in a wide saucepan over medium heat. Add the shallots and celery. Cook for about 5 minutes or until the vegetables have softened. Add the rice, stirring to give it a good coating.
Pour a ladle-full of vegetable stock into the rice. Keep stirring until the stock is absorbed. Continue this process, one ladle-full at a time, until the rice is al dente. (You may not need all of the stock, or you may need more - you can also add hot water if you run out of vegetable stock.)
Mix in the lemon zest and thyme. When the risotto is ready (when rice is no longer chalky, but still has some bite to it) add the egg yolk, lemon juice, parmesan and cream. Stir in the remaining 2 tablespoons of unsalted butter. Season to taste with salt and freshly ground black pepper. Cover and let sit for 5 minutes. Serve.