Wild Sorrel and Prawn Risotto

Name: Wild Sorrel and Prawn Risotto (Risotto con Gamberi e Acetosa)
Cuisine: Italian
Ingredients: 150 g (5½ oz) wild sorrel leaves; 1.5 litres (2¾ pints) well seasoned chicken or vegetable stock; 1.5 litres (2¾ pints) well seasoned chicken or vegetable stock; 3 tbsp extra virgin olive oil; 55 g (2 oz) unsalted butter; 1 small onion, finely chopped; 375 g (13 oz) carnaroli rice; 200 g (7 oz) cooked peeled prawns; 55 g (2 oz) Parmesan cheese, freshly grated; salt and pepper to taste; salt and pepper to taste

Risotto con Gamberi e Acetosa

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

I first cooked this risotto a few years ago whilst filming my television series in northern Italy. I called it ‘Sophiesticated Risotto’ in honour of my niece Sophie on the occasion of her wedding, which I could not attend. The little prawns add taste, texture and colour to the dish.

Ingredients

150 g (5½ oz) wild sorrel leaves
1.5 litres (2¾

Europe
Italy
Main course
Gluten-free

Method

Wash the sorrel well, then remove any tough stalks. Chop the leaves roughly.

Keep the stock on the boil next to the risotto pan. Add the oil, 40g (1½ oz) 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 al