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Risotto All Accetostella (Risotto with Sorrel)

Risotto All Accetostella (Risotto with Sorrel) is a traditional Italian recipe for a classic vegetarian risotto of a creamy mix of arborio rice cooked in vegetable stock that's finished with Sheep's Sorrel and Parmesan cheese. The full recipe is presented here and I hope you enjoy this classic Italian version of: Risotto with Sorrel (Risotto All Accetostella).

prep time

20 minutes

cook time

26 minutes

Total Time:

46 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Wild FoodVegetarian RecipesVegetable RecipesCheese RecipesItaly Recipes


Ingredients:

1.5l vegetable stock
3 tbsp olive oil
1 onion, finely chopped
1 celery stick, finely chopped
375g Arborio rice (or any risotto rice)
150g Sheep's Sorrel (or sorrel)
75g butter
50g Parmesan cheese
salt and black pepper, to taste

Method:

Place the stock in a pan and bring to a gentle simmer then leave to keep warm over gentle heat. Meanwhile, heat the olive oil in a heavy-based saucepan. Add the onion and celery and cook over gentle heat for about 5 minutes, or until soft. Add the rice to the pan and stir until all the grains are coated in oil and become transparent.

Add two ladles of stock to the rice. Stir constantly until all the stock has been absorbed by the rice. Keep adding the stock a ladle at a time until all the stock has been used and the rice is completely cooked (about 20 minutes). You're aiming for rice that's soft on the outside but firm and al dente in the middle.

Remove from the heat and stir-in the sorrel, butter and Parmesan. Beat well until you get a creamy consistency then season to taste, allow to rest for 1 minute and serve.