Summary

Ingredients

• 300 g rice (risotto or short rain rice)
• 100 g sorrel
• 1 medium onion (s)
• 2 tablespoon olive oil
• 600 ml stock (poultry or vegetable)
• 200 ml white wine, dry
• 1 can saffron threads or powder
• 150 g parmesan, rated

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Instructions

1. Total time: 10 minutes
2. Cut the onion into fine cubes and sauté lightly in olive oil. Add the risotto rice and sweat with it. Pour the white wine on top and bring to the boil over low heat, stirring constantly, until almost all of the liquid has been absorbed by the rice. Add the saffron threads. Pour in the broth again and again, ladle by spoon, and let it boil down until the rice is soft but still has a bite to it. This takes about 20 to 30 minutes.
3. Cut the sorrel into fine strips. Only fold in the parmesan and sorrel (possibly leave 1 tablespoon each for decoration) at the end.
4. Sprinkle with the remaining sorrel strips and parmesan. Serve the risotto immediately so that the fine sorrel leaves don`t collapse too much and lose their taste.
5. This goes well with fried salmon or chicken breast schnitzel breaded in Parmesan.