1. Preheat the oven to 200C/400F/Gas Mark 6.

2. Bring the stock (or chicken stock) to a simmer in a saucepan and keep warm. In a separate large pan, add a splash of olive oil, onion (peeled and finely chopped) and celery (trimmed and finely chopped), and cook gently for about 15 minutes until softened.

3. Add the rice and turn up the heat a bit. Keep stirring to stop it catching. After a minute or two, pour in the vermouth or wine and stir constantly until the alcohol has evaporated, leaving the rice with a lovely perfume.

4. Turn down the heat and add a ladleful of warm stock. Keep stirring until the rice has fully absorbed the stock and then add another ladleful. Continue to add the stock, one ladleful at a time, until it's all absorbed. This should take about 15 minutes and give you rice that is beginning to soften but is still al dente.

5. Pop the goat's cheese onto a roasting tray, sprinkle over the fennel seeds and red chilli, and place in the oven for 10 minutes. Next, heat a deep saucepan on a medium heat and then add 1 tablespoon of butter, a splash of olive oil, peeled and chopped garlic and a good grating of nutmeg.

6. Once the butter has melted, add the sorrel and cook for about 2 minutes, moving it around until it's just wilted down. Take the pan off the heat, let the sorrel (washed and dried) cool slightly, then chop it finely and season to taste.

7. Take the pan of rice off the heat, add the chopped sorrel and beat in the remaining butter and grated Parmesan. Add a good squeeze of lemon juice, then check the seasoning and add a little salt and pepper if needed. 8.