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A beautiful sorrel risotto with crumbled goat's cheese


A beautiful sorrel risotto with crumbled goat's cheese Recipe

Ingredients:
  • 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
  • lemon
  • extra virgin olive oil
Directions:
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