If you will present the strawberry risotto without the strawberries on top only a few people will understand that this risotto is made with the sweet fruit (except for the particularly experienced). “Surprise? Oh, yes, indeed!” This is one of the new Italian cuisine (nuova cucina) risotti that the young and adventurous chefs adore. The addition of strawberries creates a surprisingly savoury dish as it imparts to its aroma without any sweetness.
An aesthetically beautiful and flavourful dish is the perfect spring risotto.
Pink strawberry risotto
Preparation: 15 minutes and 20 for the cooking. Easy and quick recipe. For instructions for the preparation of the risotto and other relating subjects, click on the link.
Ingredients (serves 4, as a starter)
5 cups vegetable stock
3 tbsps unsalted butter
1/3 cup white onion, finely chopped
6-8 strawberries, pureed
1 cup dry white wine
1½ cup Carnaroli or Vialone or Arborio rice
2 tbsps mascarpone or unsalted butter
3 tbsps freshly grated Parmezan cheese
a few strawberries, for decoration
Brodo: Pour the stock into a small saucepan and keep hot (almost at simmering point) on a steady heat. Taste and adjust salt, if needed.
Soffrito: Heat the butter in a pan, over medium heat. Add the onion and sauté for 1-2 minutes, until soft and translucent. Add the wine and continue cooking until the remaining liquid is about 1 tbsp.
Riso: Add the rice and stir with a wooden spoon for 1 minute until all grains are well coated with the mixture. Begin adding the hot stock, ½ a cup at a time, stirring constantly, until almost all liquid is absorbed, before adding the next ½ cup of stock.
On the 5th cup, along with the stock add purred strawberries and stir. The mixture will take a dark pink color. Continue adding stock, keeping only the last ¼ cup aside.
Note: The heat should be medium to low. Stir continuously to avoid the rice sticking.
Condimenti: After approximately 18 minutes (15 minutes if you use Vialone Nano rice), when the rice has soften but remains firm, remove from the heat. Pour the reserved stock, mascarpone (or butter) and Parmezan cheese. Stir quickly until all ingredients are well incorporated into the rice.
To serve: Serve the strawberry risotto immediately adding a couple of whole or halved fresh strawberries.