Are you feeling adventurous? Then this recipe might just be the thing for you!
I have been wanting to post the recipe on this blog for a while now, but I could never take a satisfying picture of it. Like many risottos it is delicious but not particularly photogenic. In the end I chose to photograph it “in the making”.
Though it has been almost a classic at our house for years, it is becoming a bit of a social gimmick now: we made it for half-curious, half-dubious friends two weeks in a row. And demand is growing,which is nice for me as,I have to be honest, it is not me but my other half who cooks it.
For those who are afraid this strawberry risotto might taste like a sort of warm rice pudding,let me reassure you.The strawberries lose some of their sweetness in the process and a faint tartness takes over, you are left with a very nice combination of flavours, and definitely the ones of a savory dish.
Perfect with a bubbly glass of prosecco!
Aside from the addition of strawberries, this is a pretty standard risotto recipe.
1l vegetable stock
2 tablespoons olive oil (or butter,more common with risotto)
1 onion, finely chopped
200g cups risotto rice
1 glass of dry white wine
250g strawberries,stemmed and quartered.
1. Pour the stock into a pan and bring to a boil, then reduce the heat and simmer. The stock must always stay warm.
2. Meanwhile, pour the olive oil in another pan. Add the onion and cook over low heat, stirring occasionally, until it is softened. Add the rice and cook, stirring, until all the grains are coated with olive oil and look translucent.
3. Add the wine and cook for 5 minutes, or until the alcohol has evaporated.
4. Add the quartered strawberries and stir to mix them well with the rice.
5. Add hot stock to the rice until it barely covers it, and stir until the stock has been absorbed. Repeat until the rice is cooked, stirring continuously.This should take about 25-30 mn.
Enjoy as starter or main dish!