One interesting discovery...no mater how much sorrel I added, the bright green arrow-shaped leaves will cook down to nearly nothing. Nothing but flecks. You could have just srpinkle the dish with a smattering of dry herbs and it'll look all the same for it.
It make me curious to see how it fairs in a soup...
adapted from the basic risotto directions from Village Harvest
4 Tbsp sorrel butter
2 Tbsp olive oil
1 medium onion
1 1/2 cups short grain rice, such as arborio
5 cup chicken or vegetable stock
1 bunch (10-12 leaves) of sorrel, minced
salt and pepper to taste
Brown the onion in the oil and butter in a 2 qt saucepan over medium heat. Saute until the onion is tender and beginning to brown.
In another saucepan, bring the stock to a gentle simmer.
Add the rice to the onion, butter, oil mixture and stir until well coated. Add just enough stock to cover the rice. Bring to a simmer and stir frequently. As the rice absorbs the stock, add the remaining stock, one ladelful at a time...adding the next addition as the previous is absorbed.
One minute it's there...
After about half of the stock has been added, stir in the minced sorrel. Continue to add the stock as before, stirring frequently.
The next, it's gone.
Once the last of the stock has been absorbed, remove the risotto from the heat. Add salt and pepper to taste. Allow the risotto to rest for five minutes before serving.
Remember the classic chicken rice a roni? Yeah. This is that. Only so much better. The sorrel disintergrates into almost nothing. Leaving only little specks of its former green glory behind. And an incredibly subtle flavor. No...not quite a flavor, but an enhancement of the onion and stock. With a hint...the near indecernable suggestion of sour...like the notes left behind from a wine reduction.
It is elegant. And simple. A nostalgic rice treat. But now for adults...