Strawberry risotto

Pragmatic recipe
strawberry risotto, a surprisingly balanced dish

Strawberry risotto

This is not a rice pudding. Risotto is a wonderful way of preparing rice. It is usually yellow due to the adding of saffron. The pink version may cause frowns but tastes delicious. Excellent dish to surprise and bask in admiration.
  • Prep Time 10 Minutes
  • Cook Time 25 Minutes
  • Total Time 35 Minutes
  • Serves 4 People
  • Calories 350 kcal

Ingredients

  • 360g of rice (preferably carnaroli)
  • 300 g of strawberries
  • 1 litre of vegetable broth
  • 50 g of butter
  • 1 glass of white wine
  • 60 g of grated cheese
  • 1 onion

Instructions

  1. Fry the diced onion in about a third of your butter
  2. Add the rice, letting it absorb the butter
  3. When the rice turns translucent, add a ladle of broth
  4. Continue stirring and adding broth for 12 minutes
  5. Then add the hulled and diced strawberries
  6. Stir and add broth for about five minutes
  7. Turn of the heat, add butter and cheese and stir
  8. Serve with some chopped strawberries

Notes

Strawberry risotto is an unusual dish. At least, the strawberry seems a little out of place. Because the preparation of risotto does not alter.The sweetness of the strawberry dissipates during cooking. What is left is a rather tart yet pleasant taste. It only reminds the summer fruit. There are quite some options with this dish. Replace white wine with prosecco for example. Or champagne! Just think on the name! 'Champagne strawberry risotto'. Risotto is often prepared with parmesan cheese. You might try using a different cheese. Pecorino, Brie, Taleggio or even Gorgonzola. Some add cream. This tends to cover the overall taste. I'd advice to master the technique  of 'mantecare'. Stir, stir and stir until your risotto becomes creamy.It is important to keep adding the broth bit by bit. It should make a hissing noise every time you add it. Make sure your broth is hot.

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