STRAWBERRY RISOTTO – Recipe by Piero Benigni – This risotto is tasty and out of the ordinary, yet simple and easy to prepare in about 40 minutes. The final dish has a complex, smooth and intriguing flavor, enhanced by the final touch given by the topping. You can do it for your loved ones or when you have guests, who will like and remember it for a long time.
Ingredients for 2 people
- 170 gcarnaroli rice (6 oz)
- 1 glasswine (Ruby Porto, 5 fl oz)
- 30 gonion (1 oz)
- 1 lvegetable broth (1 qt + 1/2 cup)
- 180 gstrawberries (6 1/2 oz)
- 20 gcheese (parmesan, grated)
- 20 gTaleggio cheese (or sweet Gorgonzola, 3/4 oz)
- 5 stemschive
- 20 gbutter (3/4 oz)
- sweet paprika (at taste)
- 1 spoonolive oil (or 1/2 oz butter)
Utensils for the strawberry risotto
- Cooker
- Pot with lid
- Casserole
- Chopping Board
- Knife
- Wooden Spoon
- Scale
- Ladle
Preparation
Getting ready
Wash, dry and chop strawberries. Finely and separately chop onion and chives. Prepare one litre of perfectly salted vegetable broth and make sure to have it at a gentle boil when needed. Weigh and prepare wine, rice, Parmesan, Taleggio and butter. Pour the tablespoon of olive oil into the casserole, let it heat, add onion. Brown over a low flame for 10 minutes, stirring often and controlling it does not burn.
Onion browning. Other ingredients aside.
Preparing the strawberry risotto
When onion has become transparent add rice, raise flame and “toast” for about 3 minutes, stirring almost continuously. When rice is opalescent and begins sticking to the bottom, pour the wine. Stir until fully absorbed. Pour the first ladle of boiling broth, adjust flame to a quiet simmering and stir often. When broth has been completely absorbed, pour another ladle and carry on so, adding a new ladle when the previously poured has been absorbed. About 8-91 minutes after you poured the first broth add strawberries, leaving some for the final topping. Continue cooking with broth.
Strawberries being added. Cheeses and final topping are ready aside.
Cooking with broth will take about 16 minutes. Just before the end taste and if necessary adjust salt. Should the risotto be a little sour, a sign that strawberries are not perfectly ripe, do not hesitate to add a teaspoon of sugar. During cooking strawberries will reduce or even disappear, but this doesn’t matter for the final flavor. When rice is still al dente, turn off flame and add butter and cheeses. Stir to melt, cover and wait 3 minutes. Finally check that risotto is creamy as in picture. If necessary add 1 or 2 tablespoons of broth. Serve without delay and top with spared strawberries, a pinch of chives and a sprinkling of paprika. Due to its characteristics, it makes no sense to keep this risotto in the fridge or freezer.
Final addition of butter and cheeses.