Tired of the same old dinner routine? This recipe for strawberry risotto is sure to surprise and delight your taste buds. The secret ingredient? You guessed it, strawberries! The sweet and tangy fruit adds an unexpected dimension to the savory risotto, creating a truly unique and delicious flavor profile.
This recipe comes from Danilo Cortellini and Angelo Coassin and serves four people, taking only 30 minutes to prepare. The balsamic vinegar and basil complement the strawberry’s flavor, all perfectly encased in a creamy, buttery risotto made with Carnaroli rice by Riso Gallo. You’ll be coming back to this recipe again and again.
Ingredients:
* 400g Riso Gallo Carnaroli rice
* 250g fresh strawberries
* 1 litre vegetable stock
* 10ml Prosecco or white wine
* 1 small onion, chopped
* 30g unsalted butter
* 60g grated Grana Padano cheese
* 2 tbsp olive oil
* 4 tsp balsamic vinegar
* 1 sprig of fresh basil to garnish
* Salt and black pepper to taste
Method:
1. Rinse and cut the strawberries into small cubes. Bring the stock to a simmer.
2. In a large casserole dish, gently sweat the chopped onion with a drizzle of extra virgin olive oil and a pinch of salt. Cook slowly for about 10 minutes until golden and caramelized.
3. Add the Carnaroli rice and toast on low heat with a pinch of salt for about 6/7 minutes, stirring occasionally. This step is crucial to obtain a uniformly al dente rice.
4. When the rice is very hot, pour in the wine. Let the alcohol evaporate for about 30 seconds. Set the cooking time to 16 minutes and add the simmering stock, one ladle at a time, little by little. Stir the rice occasionally, ensuring it is always covered with stock.
5. With just a couple of minutes remaining, add the chopped strawberries and continue cooking the risotto.
6. When the time is up, taste the risotto. If you are happy with the texture, remove it from the heat. If you prefer a softer rice, cook for another minute or so. This step is called ‘mantecatura,’ which makes the risotto creamier, increasing its natural ooze with the right gestures and movements.
7. Add the remaining butter and grated Grana Padano and stir well until the risotto is nice and creamy. Season to taste.
8. Plate the risotto immediately, top with a few slices of fresh strawberries and garnish with basil leaves. Finish with a light drizzle of balsamic vinegar.
