Serves 4
Ok, let’s file this recipe under the “sometimes food” category. It is a perfect dish to welcome spring and summer, but the combination of white rice and heavy cream makes this a little “heavier”, shall we say. Nevertheless, who thought that risotti reach all the way to the fruit aisle. Just wait for our blueberry risotto, which we’ll feature soon as well.
Ingredients:
1 1/2 cups white rice
1 shallot, finely diced
1 cup of bubbly or dry white wine
About 2 cups of vegetable broth
2 tablespoons butter
A little over a cup of fresh strawberries
1 to 2 tablespoons of heavy cream, depending on your taste
1/3 cup of parmigiano reggiano
Instructions:
Take a heavy pan, add half the butter and let the finely diced shallots cook over medium heat.
Add the rice and let it toast.
Add the wine and necessary broth (which together with the wine should be about twice the amount of rice you are using) and let the rice cook, stirring continually, until it is done – in general about 20 minutes total cooking time.
In the meantime, finely dice the strawberries, leaving some a little larger. Take another pan, melt the remaining butter and let the strawberries cook until it all gets a creamy consistency.
Add the heavy cream and mix well.
When the rice is almost done, add the strawberries and parmigiano and mix it all well.
Serve warm.
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