Risotto
1. Heat the vegetable stock in a saucepan, keep it at simmering point
2. In a food processor whiz together the shallot and the celery until it becomes a fine paste. Alternatively, if you don’t have a food
processor, chop the shallot and celery very finely until well combined.
3. In a separate bowl combine the egg yolk, lemon juice, parmesan, cream, salt and pepper. Mix well and set aside for later use.
4. Heat half the butter, oil and the celery mixture in a heavy based saucepan and cook uncovered for 3 to 4 minutes until the mixture softens.
5. Add the rice to the celery mixture and stir well to give it a good coating of oil.
6. Pour a ladleful of stock over the rice and stir with a wooden spoon until all the stock is absorbed.
7. Continue adding stock until rice is al dente, just cooked. You may find you don’t need to use all the stock, or may even need to add some additional hot water. The risotto should resemble runny porridge and the rice should still be firm to the touch, but not chalky.
8. Mix the lemon zest, chilli and the chopped rosemary into the risotto. Cook for a few minutes then remove the risotto from the heat.
9. Add in the remaining butter and the lemon juice and parmesan cheese mixture and stir well.

Rosemary Chicken
1. Cut chicken breasts into long bite sized strips and pierce each piece a few times with the knife.
2. Combine  half the oil and remaining ingredients with the chicken and allow to marinate for a few minutes
3. Heat the remaining oil in a fry pan and add the chicken
Cook chicken over a medium heat until it is golden brown on both sides, about 1 ½ minutes each side.
4. Remove from the heat and serve with the lemon risotto.