Strawberry Risotto

Strawberry risotto is a creative and surprising dish that combines the creaminess of risotto with the sweetness and acidity of strawberries. Here is the recipe and preparation:

Ingredients

• 320 g of Carnaroli or Arborio rice
• 250 g of fresh strawberries
• 1 shallot or small onion
• 1 liter of vegetable broth
• 1/2 glass of white wine
• 30 g of butter
• Grated Parmesan cheese to taste
• Salt to taste
• Pepper to taste
• Extra virgin olive oil to taste
• (Optional) a handful of basil leaves for garnish

Preparation

1. Clean and cut the strawberries into small pieces, setting aside some slices for decorating the plate at the end.
2. Finely chop the shallot and sauté it in a pan with a drizzle of extra virgin olive oil until it becomes transparent.
3. Add the rice to the pan and toast it for a few minutes until it becomes slightly translucent, stirring continuously. At this point, deglaze with the white wine and let the alcohol evaporate.
4. Begin adding the hot vegetable broth, a ladle at a time, waiting for the rice to absorb the liquid before adding more, stirring often to help release the starch and obtain a creamy texture.
5. Midway through the rice’s cooking time (after about 8-10 minutes), add the chopped strawberries and continue cooking, adding broth when necessary.
6. When the rice is cooked al dente (usually after 16-18 minutes), turn off the heat and stir in the butter and grated Parmesan cheese. Season with salt and pepper to your taste.
7. Let the risotto rest for a minute, then serve garnished with the strawberry slices set aside and, if desired, with some basil leaves for a touch of color and freshness.

Strawberry risotto is a dish that best expresses its delicacy when consumed immediately after preparation. Enjoy your meal!