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Roughly chop your shallots and celery and add them to your food processor. Blitz them to tiny bitz. Alternately, you could finely chop both.
Add half the butter along with the olive oil to a large pot over medium low heat. Once the butter is melted, add your shallot and celery, and cook, stirring frequently for about five minutes to soften the veggies.
If you're using canned or box stock, add it to a saucepan and bring it to a bare simmer. If you're using a stock cube to which you'll be adding boiling water, it will be hot enough.
Next, stir the rice in with the veggies so that each grain is coated in the butter and oil.
Add a ladleful of stock to the rice pot, and stir until the stock is absorbed. Keep adding the stock, one ladle at a time, and stirring until it's absorbed before adding another. Continue this process for about 20 minutes. You want your rice al dente. You might not use all your stock. Conversely, you might need to add a bit of water. Taste as you go until it's the way you like.
Next, stir in your lemon zest and chopped rosemary. Take the pot off the heat.
In a small bowl, add the egg yolk, lemon juice, parmesan cheese and cream. Whisk this together, then stir it into your risotto. Give it a taste and add salt and pepper to taste.
Serve hot with an extra sprinkle of Parmesan.