Risotto con Gamberi e Acetosa

• 150 g wild sorrel leaves
• 1.5 litres chicken or vegetable stock

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 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 all of the