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Lemon and Thyme Risotto Recipe


1 large onion
2 egg yolks
3 ounces Parmesan
2 smallish lemons, preferably organic
Bunch of fresh thyme
1 1/2 quarts (6 cups) vegetable stock
4 tablespoons butter
1 tablespoon olive oil
Sea salt and freshly ground black pepper
14 ounces risotto rice, such as Arborio, Carnaroli, Vialone Nano, or the like
1/4 bottle white wine



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