Strawberry risotto (risotto alle fragole)
Strawberry risotto (risotto alle fragole)

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, strawberry risotto (risotto alle fragole). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Strawberry risotto (risotto alle fragole) is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Strawberry risotto (risotto alle fragole) is something which I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook strawberry risotto (risotto alle fragole) using 8 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Strawberry risotto (risotto alle fragole):
  1. Get 10 medium sized firm strawberry
  2. Get 500 ml chicken/vegetable stock
  3. Get 1/2 onion - diced
  4. Prepare 150 g-200g arborio rice (I usually take 4 hand fulls)
  5. Make ready 1/2 cup white wine (drinking wine not cooking wine)
  6. Get Butter - reduced salt or unsalted preferably
  7. Take Parmesan cheese
  8. Take Balsamic vinegar glaze (available in supermarkets)
Instructions to make Strawberry risotto (risotto alle fragole):
  1. In a pot heat your chicken stock to a low simmer and turn off the heat once done. Cover it so it doesn't lose temperature.
  2. In a skillet or a pan on medium heat add a big knob of butter and add your diced onion. Sweat your onions, don't burn them or brown them.
  3. Add your arborio rice to the pan and toast it for a few minutes, once again don't brown or burn the rice!! Keep stirring it.
  4. Once you see there's no moisture left on the pan add your white wine to the pan and let alcohol evaporate. The rice should start soaking up the wine fairly shortly.
  5. As soon as the wine starts to disappear add a ladel full of your hot stock into the pan and let the rice cook in it.
  6. While your rice cooks, cut up all the strawberries and roughly dice them. Keep your eye on the rice as it will soak up all the liquid.
  7. As soon as the rice has soaked up the stock, add another ladel full into the pan. Don't rush this step add a ladel full at a time as you don't want the risotto to be soupy. Repeat the step around 4 to 5 times, check at the end of each step the firmness of the rice. As soon as the rice is aldante stop adding more stock.
  8. Once your rice is cooked to aldente, add salt and pepper as necessary. Then add your strawberry to the pan.
  9. Cook the strawberries till it bleaches its pink colour into the rice and the rice is perfectly cooked.
  10. Add another knob of butter and grate generous amounts of parmesan cheese in. Not too much parmesan as it might overpower the dish and make it salty. Stir the cheese and butter makes the risotto creamy.
  11. Serve it on a plate with more shaved parmesan, some fresh strawberries and a generous drizzle of your balsamic vinegar glaze.

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