Wild sorrel and prawn risotto

Wild sorrel and prawn risotto

Risotto con gamberi e acetosa

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
150g wild sorrel leaves
1.5 litres Chicken stock
or 1.5 litres Vegetable stock
3 tablespoons extra virgin olive oil
55g unsalted butter
1 small onion, finely chopped
375g carnaroli rice
200g cooked peeled prawns
55g parmesan, grated
salt
pepper

Method

  1. Wash the sorrel well, then remove any tough stalks. Chop the leaves roughly.
  2. Keep the stock on the boil next to the risotto pan. Add the oil, 40g of the butter and the onion to the risotto pan, and fry until the onion becomes transparent. Add the rice and stir to coat every grain with the fat. Ladle by ladle, add the hot stock to the rice, stirring until the rice has absorbed all of the liquid.
  3. After approximately 10 minutes, add most of the sorrel and cook for 8 minutes, by which time the risotto will have turned slightly green. Next add the prawns, the rest of the butter and the Parmesan, stirring to form a creamy consistency. Season to taste, scatter with the remaining sorrel and serve immediately.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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