Wild sorrel risotto

Wild sorrel risotto

Risotto all’acetosa

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

The perfect balance of taste between the buttery and creamy rice and the sharpness of the sorrel, particularly the wild version, is sublime. Ideally the rice should be acquerello carnaroli, or something of the same high quality, which will be difficult to find. This type of rice cooks in a way unlike any other, presenting the best al dente texture.

Ingredients

Quantity Ingredient
2 litres hot chicken or vegetable stock
3 tablespoons extra virgin olive oil
1 medium onion, peeled and finely chopped
350g carnaroli or other good risotto rice
200g fresh sorrel leaves, tough stems removed
50g parmesan, freshly grated
60g unsalted butter
salt
freshly ground black pepper

Method

  1. Put the stock into a suitable pot on the stove, next to where you will make the risotto, and keep it warm.
  2. Heat the olive oil in a large shallow pan, and fry the onion for about 10 minutes, until softened a little. Add the rice and stir around to coat each grain with fat. Now start adding the hot stock in ladlefuls. Start to stir, and as soon as the first lot of liquid is absorbed, add some more, but not enough to drown it. After 5 minutes add some salt and the sorrel leaves, which will dissolve into the rice, giving a nice colour and taste. Continue cooking, stirring and adding stock, for about another 15 minutes, which is when you should taste a grain of rice for your preferred al dente texture. Keep the rice moist, but not too wet.
  3. When the rice is to your taste, take the pan off the heat, mix in the Parmesan and the butter, and serve with a sprinkling of freshly ground black pepper.
Tags:
Carluccio
vegetables
vegetarian
Italian
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