Sorrel Risotto

Ingredients for 3 servings:

• 300 g rice (risotto or short grain rice)
• 100 g sorrel
• 1 m.-sized onion(s)
• 2 tbsp olive oil
• 600 ml broth (poultry or vegetable)
• 200 ml dry white wine
• 1 can saffron threads or powder
• 150 g Parmesan, grated

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Finely dice the onion and lightly sauté in olive oil. Add the risotto rice and sauté. Pour in the white wine and simmer over low heat, stirring constantly, until almost all of the liquid has been absorbed by the rice. Add the saffron threads. Add the stock, a ladleful at a time, and simmer until the rice is soft but still has a bit of a bite. This takes about 20 to 30 minutes. Cut the sorrel into fine strips. Only fold in the Parmesan and sorrel (you can leave 1 tablespoon each for decoration if desired) at the very end. Sprinkle with the remaining sorrel strips and Parmesan. Serve the risotto immediately so that the fine sorrel leaves do not shrink too much and lose their flavor. This goes well with pan-fried salmon or chicken breast escalopes breaded in Parmesan.