Risotto again? YES!
“When a man is tired of risotto, he is tired of life“. Samuel Johnson said that, if I remember well.
After the amazing post on how to make a creamy saffron risotto, we would like to show you how to prepare a unique kind of risotto that will surprise all your guests: a tasty strawberry risotto. Strawberries are considered a symbol of love, and since we are getting closer to Valentine’s day… well, this may be the recipe to seduce your love.
I personally found out about this recipe in my home-town, in a restaurant I used to visit quite often (when the maître calls you by first name and remembers your food preferences it’s a bad signal for your diet). I still remember the first time I saw this recipe on the menu: rice and strawberries? Are you kidding me? So I tried it. And a new world was discovered.
The sweet taste of strawberries mixed with the saltiness of rice is something you should try. It may be weird at the beginning…but then you will love it! It’s not that complicated to cook, but being a risotto you need to pay attention and dedicate a good amount of time in order to make it properly.
How to make a strawberry risotto
The preparation is similar for all the other kind of risotto, but I use a shallot instead of an onion because is a bit more delicate, and this is a delicate sweet risotto. For the same reason, I also use a vegetable broth instead of a beef one, which is a bit too strong for this recipe.
Ingredients (serves 2)
- 1.0 to 1.5 litres of veg. broth
- 40 gr butter
- 1 medium shallot
- 180 gr Arborio rice
- half glass of white wine
- 2 table spoon of Parmigiano Reggiano, grated
- 10 to 15 small-medium strawberries (according to your taste)
Cut the shallot thin and put it in a pan with a bit of extra virgin oil. On low heat sauté the shallot until it becomes transparent. In the meanwhile keep your vegetable broth boiling because you will need it throughout the preparation.
When shallot is more transparent, turn the heat up because it’s time to put the rice in the pan in order to toast it for 2 minutes. Rice should become a bit brownish, and you can also pour the white wine that will evaporate quite quickly. Once it’s fully evaporated, lower the heating and add 2 scoops of broth. From this moment just relax and add a scoop of broth each time the previous scoop has been absorbed.
In the meanwhile, cut the strawberries in small bites and save them for later.
You are still adding broth one scoop at time, in order to cook it properly. It should take around 15 minutes, but pay attention to the cooking time because it may vary up to 20 minutes or so. You should not stir the rice often, the less is better, but be careful: it should not stick to the pan!
Half way through pour the strawberries and stir a bit. Pink is coming!
So, there is no a specific time to add the strawberries. The earlier you put them, the pinker it will be the risotto and the stronger will be the strawberry-flavour. You will have a better understanding after a couple of experiments… just try! 😉
The broth should be enough to make the risotto perfectly salted, but once it’s al dente (even before actually) you can taste it to double check. If needed, you can add a pinch of salt too (I never do that).
Turn off the heat and start the mantecatura. Add the butter and then the grated Parmigiano Reggiano and start tossing the risotto. You can also use a spoon, ideally a wooden one with a hole in the middle.
- Prep time: around 30 minutes
- Yield: serves 2
- Tips: every time you cook a risotto… just take your time. No rush, no quick preparation, no fast stirring. Enjoy the process 😉
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