Gennaro's strawberry risotto (Risotto alle fragole)

Gennaro's strawberry risotto (Risotto alle fragole)
 
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Ingredients

Ingredients
Method
 
  • 1 tablespoon olive oil
  • a knob of butter
  • ¼ onion, peeled and finely chopped

  • 200g Arborio rice

  • 250g strawberries, hulled
  • ¼ of a wineglass dry white wine

  • 400-500mls hot vegetable stock

  • 50g freshly grated Parmesan cheese, plus extra to serve

  • sea salt
  • Balsamic vinegar, to serve
Heat the butter and oil in a saucepan. Add the onions and sweat on a medium heat. Meanwhile, roughly chop half the strawberries.

Stir in the rice and coat each grain. Stir in the white wine and simmer until evaporated, then turn the heat to low.

Add a ladle of stock, stir and simmer for a minute, then stir in the roughly chopped strawberries. Gradually add the remaining stock, stirring all the time between additions.

When the rice becomes al dente, remove from the heat and stir in a little more butter and grated parmesan. Add salt to taste if desired.

Leave to rest for a minute. Quarter the remaining strawberries and scatter onto the risotto with some more grated parmesan, and a little balsamic vinegar if desired, and serve.

Gennaro's strawberry risotto (Risotto alle fragole)

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This recipe was uploaded by FoodTube

 
 
Serves 2 This risotto is becoming fashionable in Italy now as Italians have discovered that fruit can be just as delicious in main courses. I made this dish for the family one summer; it was a case of the fridge was bare and all we had were some punnets of strawberries and risotto rice in the cupboard, so instead of the usual plain risotto, I livened it up with the strawberries. The girls loved it and were fascinated by the fact that you could have a strawberry risotto! It's an ideal dish when delicious English strawberries are in abundance.

Method


Heat the butter and oil in a saucepan. Add the onions and sweat on a medium heat. Meanwhile, roughly chop half the strawberries.

Stir in the rice and coat each grain. Stir in the white wine and simmer until evaporated, then turn the heat to low.

Add a ladle of stock, stir and simmer for a minute, then stir in the roughly chopped strawberries. Gradually add the remaining stock, stirring all the time between additions.

When the rice becomes al dente, remove from the heat and stir in a little more butter and grated parmesan. Add salt to taste if desired.

Leave to rest for a minute. Quarter the remaining strawberries and scatter onto the risotto with some more grated parmesan, and a little balsamic vinegar if desired, and serve.
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