Hazelnut and celery risotto

Ingredients

150 g	Hazelnuts (Main)
4 cups	Stock, use chicken or vegetable
1 Tbsp	Beef marrow
1 Tbsp	Hazelnut oil
3	Shallots, 50g, finely chopped
½ tsp	Salt & freshly ground pepper
2	Eggs, yolks only, beaten with the cream
½	Lemons, zest and juice
2	Celery stalks, 150g, finely diced (Main)
½ cup	Dry white wine
2 cups	Risotto rice, use aborio or ferron rice
4 Tbsp	Cream, beat with the yolks
4	Fresh figs, halved

Directions

1. Prepare the hazelnuts by roasting them in the oven or dry-frying for five minutes to brown.
2. Rub them in a teatowel to remove the skins. Chop roughly.
3. Heat the stock in a pot and keep it simmering.
4. Melt the marrow and oil in a pan, add the shallots and saute for five minutes.
5. Add the rice and celery, stirring until the rice is transparent and well-coated.
6. Add the wine, lemon rind and lemon juice, stir, and cook until absorbed. Add pepper and salt.
7. Add the hot stock, ladleful by ladleful, stirring over a medium heat until each addition is absorbed.
8. After about 20 minutes the rice should be wet and creamy but definitely firm to the bite.
9. Stir in the hazelnuts, egg yolks and cream and heat.
10. Serve immediately in bowls with figs and lemon wedges on the side.