Risotto all'accetosella






150g sorrel
375g Arborio rice
1 small onion, finely chopped
1 celery stick, finely chopped
3 tbsp olive oil
1.5 ltr vegetable stock
75g butter
50g Pecorino
  salt & freshly ground black pepper


Put the stock in a saucepanand bring to a gentle simmer. Leave on a low heat.

Heat the olive oil in a medium-sized heavy-based saucepan. Add the onion and celery and sweat until soft. Add the rice and stir until each grain is coated in oil. You will notice the rice becoming shiny. At this stage add a couple of ladlefuls of the stock and cook, stirring all the time, until it has been absorbed. Repeat with more stock. Continue adding the stock in this way until the rice is cooked, which usually takes about 20 minutes. To check if it is done, taste the rice; it should be soft on the outside but al dente inside.

Remove from the heat, add the sorrel, butter and Pecorino and beat well with a wooden spoon to obtain a creamy consistency. Taste and adjust the seasoning. Leave to rest for 1 minute then serve.

Source: Passione, Gennaro Contaldo

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