Sorrel risotto

This was originally the stuffing for and accompaniment to some lemon sole paupiettes, but it was proclaimed good enough to stand alone. Very, very easy.

Serves 2
1 cup of risotto rice
Half a litre of good chicken stock
A small shallot, minced
A stick or two of celery, finely chopped
A handful of garden sorrel, finely shredded
Half a glass of dry white wine
A big tablespoon of creme fraiche
Three or four fennel seeds
A strand or two of saffron
A thick slice of butter plus a little olive oil
Parsley to garnish, bread to serve

Infuse the stock with saffron as it heats. Melt the butter in the oil and sweat the shallot and celery for five minutes or so. Add the rice and stir till coated. Pour in the wine and bubble furiously for a minute. Pour in a third of the stock, add the fennel seeds and cook till most of the liquid's gone. Repeat with the second third of the stock, and as much of the third as is needed, seasoning to taste. Stir in the shredded sorrel and the creme fraiche. Rest off the heat for a couple of minutes. Serve with chopped parsley and some crusty buttered bread.

A roasted chicken breast, skin on, would work nicely, I think.