Name: Cockle and Wild Sorrel Risotto
Yield: Serves 4
Cuisine: British
Ingredients: 125 ml vermouth or white wine; 200 g arborio or carnaroli risotto rice; 400 ml fish stock or chicken stock, hot; 1 large bunch (60–80 g) of wild sorrel; 1 splash of Pernod (about 50 ml); 1 large tbsp mascarpone cheese; 50 ml olive oil; 50 g unsalted butter; 500 g cockles, in shell, scrubbed and rinsed; 1 white onion, peeled and finely diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

Wild sorrel is fairly easy to find, and it works really well in fish dishes. Here I’ve combined it with fresh cockles to make a more unusual risotto.

Ingredients

500 g cockles, in shell, scrubbed and rinsed
125 ml vermouth or white wine
1<

Europe
United Kingdom
Main course
March
Gluten-free
April
Spring

Method

Throw all the cockles and half of the vermouth into a large saucepan. Cover and cook until the shells open, about 5–6 minutes. Discard any that do not open. Pour the juice and all into a colander with a bowl underneath and allow to cool. Remove most of the cockle meat from the shells and set aside, but reserve some in shell to use as garnish.

Pour the juices through a sieve and a clean

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