Cockle and Wild Sorrel Risotto

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

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
Spring
Gluten-free
April
March

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