2 knobs of butter (delicious with Hook's farmhouse butter)
1 large onion or 2 leeks (whites and light green), finely chopped
200g risotto rice
A wine glass of white wine (optional – it just adds heaps of flavour)
Sea salt and freshly ground pepper
1 litre stock (chicken or veg), simmering
1 dressed crab from Veasey's fish stall
A large handful or two of sorrel from Wild Country Organics
1 lemon (optional)
Melt a knob of butter in a large pot over medium heat. Add the onion/leek and a good pinch of salt. Gently cook till glossy and tender.
Add the rice. Let it crackle and pop for a few mins. Splash in the wine and let the rice guzzle it up.
Set a timer for 20 minutes. Lower heat to a simmer. Feed the stock to the rice little by little till the timer goes off. Swirl in the crab 5 mins before the timer goes off.
Take off the heat. Swirl in a knob of butter and a pinch of salt and a good hit of pepper.
Fold through the sorrel (chop the leaves if you like but I like to leave them whole, like baby spinach leaves).
Grate in a little lemon zest and add a little squeeze of juice. Taste. Adjust seasoning. Add a tiny bit more stock or butter, if needed. You want your risotto to have a nice creamy texture and not be too thick.
Serve straight away as the sorrel will wilt quickly; it's nicest to serve it when the leaves are still a vibrant, glossy green.