“This gorgeously fresh green risotto is delicious with the creamy cheese stirred through ”
- 2 litres organic vegetable or chicken stock
- olive oil
- 1 large onion , peeled and finely chopped
- 3 sticks celery , trimmed and finely chopped
- 600 g risotto rice
- 250 ml vermouth or dry white wine
- 1 goat’s cheese , approximately 100g
- 1 teaspoon fennel seeds
- 1 dried red chilli
- 2 tablespoons butter
- 1 clove garlic , peeled and chopped
- 1 whole nutmeg
- 300 g sorrel , washed and dried
- sea salt
- freshly ground black pepper
- 1-2 handfuls Parmesan cheese , freshly grated, plus extra for serving
- ½ lemon
- extra virgin olive oil
- 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.
Source: Jamie Oliver