Step 1

Place the stock on heat and keep at low simmer.

Step 2

Finely finely mince the rosemary leaves stripped from the stalks.

Step 3

Finely dice the fresh onion. Soften and wilt it well in a little olive oil mixed with water, till it has lost all crunch and is white and milky

Step 4

Grate the zest - i.e. yellow part only, of the 2 lemons and squeeze one of them

Step 5

Mix the egg yolks with the milk, the grated cheese, the juice of a lemon and the grated zest of two lemons and set aside.

Step 6

Heat a little olive oil in heavy bottom wide pot. Add the rice and fry till opaque and making a rustling sound as you stir. Deglaze with the dry white wine and let the wine evaporate over fairly low heat.

Step 7

If you wish, when the wine has almost all evaporated, set a timer for 15 minutes - the rice needs 18 minutes to cook through but this takes into account the 5 minute rest off the heat (see below).

Step 8

Add hot stock to keep the rice just barely covered and stir the rice constantly, to help extract the starches that will give you a creamy consistency and to make sure the rice at the bottom cooks as fast as the rice on top

Step 9

When the rice is a few minutes away form being done - judging this does need experience of risotto cooking, or use a timer as suggested above - take it off the heat. Stir in the egg, milk, cheese and lemon mixture. Also add the very finely minced rosemary at this point

Step 10

Cover and leave to rest for 5 minutes, so the flavours blend and the rice absorbs some of the liquids just added and finishes cooking - do taste and est and leave longer if necessary.

Step 11

Serve from the cooking pot, garnished with rosemary sprigs or fresh lemon slices.