1 hr
Not Too Tricky
serves 8
About the recipe
This gorgeously fresh green risotto is delicious with the creamy cheese stirred through.
Ingredients
2 litres organic vegetable or chicken stock
olive oil
1 large onion, peeled and finely chopped
3 sticks of celery, trimmed and finely chopped
600g risotto rice
250ml vermouth or dry white wine
1 x goat’s cheese (approximately 100g)
1 teaspoon fennel seeds
1 dried red chilli, crumbled
2 tablespoons butter
1 clove of garlic, peeled and chopped
1 whole nutmeg
300g sorrel, washed and dried
sea salt and freshly ground black pepper
1–2 handfuls of freshly grated Parmesan cheese, plus extra for serving
½ a lemon
extra virgin olive oil
Method
- Preheat the oven to 200ºC/400ºF/gas 6.
- Bring the stock to a simmer in a saucepan and keep warm. In a separate large pan, add a splash of olive oil, the onion and celery, and cook gently for about 15 minutes until softened.
- Add the rice and turn up the heat a bit. Keep stirring to stop it catching. After a minute or two, pour in the vermouth or wine and stir constantly until the alcohol has evaporated, leaving the rice with a lovely perfume.
- Turn down the heat and add a ladleful of warm stock. Keep stirring until the rice has fully absorbed the stock, then add another ladleful. Continue to add the stock, one ladleful at a time, until it’s all absorbed. This should take about 15 minutes and give you rice that is beginning to soften but is still al dente.
- Meanwhile, pop the goat’s cheese onto a roasting tray, sprinkle over the fennel seeds and red chilli, and place in the oven for 10 minutes.
- Next, heat a deep saucepan on a medium heat, then add 1 tablespoon of butter, a splash of olive oil, the garlic and a good grating of nutmeg.
- Once the butter has melted, add the sorrel and cook for about 2 minutes, moving it around until it’s just wilted down. Take the pan off the heat, let the sorrel cool slightly, then chop it finely and season to taste.
- Take the pan of rice off the heat, add the chopped sorrel and beat in the remaining butter and grated Parmesan. Add a good squeeze of lemon juice, then check the seasoning and add a little salt and pepper if needed.
- Pop a lid on the pan and leave the risotto to rest for a minute, while you remove the goat’s cheese from the oven.
- Dish up your risotto, grate a little lemon zest over the top, drizzle with a little extra virgin olive oil, and top with another grating of Parmesan. Serve with the lovely roasted goat’s cheese on the side for everyone to crumble over the top.
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