Recipe Strawberry risotto by of 06-05-2011 [Updated on 06-06-2018]
Strawberry risotto has a very delicate and refined taste. It will be at least 2 years that I wanted to try to do it but I was never able to convince someone to lean on me to be able to eat it together; so I was alone in the house and I was looking for "a pink idea", I open the fridge and see the strawberries, I thought "now we are two, that rice with strawberries be!"
In the meantime, my husband and my sister arrived and my grandmother knocked on the door to find out if I needed anything, by now my risotto was ready and when they saw my pink dish ready to be eaten, they let themselves be tempted and tasted ... guess what? They said it was delicious and that next time I can make it for them too!
And if even a food traditionalist like my grandmother liked it, you can trust it;)
How to make strawberry risotto
Brown the chopped shallot in a saucepan with the oil
Add the rice and let it toast, then blend with the prosecco wine
Add the vegetable broth until the rice is covered and add as it dries.
Wash the strawberries, remove the stalk and cut them into small pieces. Add them halfway through cooking.
Mix gently adding a ladle of broth as it gets too dry, season with salt and finish cooking.
Turn off the heat, add the Parmesan and stir in the strawberry risotto with a wooden spoon.
Wait a couple of minutes before serving the strawberry risotto garnishing it with diced fresh strawberries.