Carnaroli Risotto Rice, Lemon Sole with Wood Sorrel & Mascarpone…..
June 30, 2014
Foraging the woodlands, i walked into a patch of the amazing herb, Wood sorrel- fragrant, zesty, citrus... So here you go, a Risotto is born to really awaken your tasty-buds. Today served with pan fried lemon sole. Enjoy.....
- Prep: 10 mins
- Cook: 20 mins
- Yields: 6 Generous
Wild Edibles-The Delicious, Lemony, Medicinal Wood Sorrel.
Wood sorrels are my favorite wild edible. They're from the oxalis (ox-AL-iss, meaning "sour") family, and there are sorrels found at every location on the planet except at the north and south poles. The best part? They're VERY hard to mis-identify, especially when you take into account their VERY distinctive taste.
Eating Wood Sorrels.
One of the reasons I'm so fond of wood sorrels is the taste. It's deliciously sour, but in a pleasant, non-bitter way. It reminds me of lemons, and in fact, the French used to blend dried wood sorrel with sugar and make a "lemon free lemonaid powder."
As with most sour vegetables, it's very high in Vitamin C and has medicinal properties
It's very refreshing on hot days. Since it can often be found along trails, it is a perfect mid-hike thirst quencher. The leaves, flowers, green seed pods, and roots are all edible, raw or cooked. It can be eaten straight out of the ground, added to soups, made into a sauce, or used as a seasoning. As a seasoning, it provides a lemony/vinegary taste to whatever it's added to.
It's been traditionally popular as a compliment to fish, and makes a great stuffing for fresh fish on the campfire (yum!) In lieu of a blender to make "lemonaid powder," you can just boil it with sugar, then let it cool, and you'll have a sweet sorrel tea that tastes similar to lemonaid.
Cover the bottom of a large casserole dish with olive oil, heat and add the chopped onion until softened. Add 100g of rice per person frying in the oil and onion for 1 minute. Pour 1 glass of white wine in and continue to cook until absorbed. Add hot stock, (3 times stock to rice) a ladle at a time, stirring until each ladle is absorbed, between 15-17 minutes until tender to the bite and creamy. Remove from the heat, stir in a large knob of butter, a large handful of grated parmesan and seasoned with freshly milled black pepper, serve immediately.
So today we are pan frying in butter and olive oil beautiful fillets of Lemon Sole and gently warming the mascarpone, fresh picked and chopped wood sorrel, for an amazing quick and simple meal. Serve with freshly milled black pepper, a drizzle of virgin olive oil, a handful of lemon wedges and a scattering of fresh picked wood sorrel leaves. Viva Italia...