Strawberry Risotto

Risotto alle fragole

A stunning, elegant, totally delicious dish. Perfect for a special dinner! I first had this at a wedding some years ago here in Italy and I was blown away.

Ingredients for 4 people:

1. 350 g risotto rice (I used arborio)

2. 200 g strawberries

3. 1.2 litres veg stock

4. Glass prosecco

5. Small chopped onion

6. to taste Parmesan

7. Knob butter

8. to taste Salt

Method:

1. Chop strawberries and soak in prosecco for at least an hour.

2. Chop small onion and fry gently in olive oil. After it's softened, add rice and toast the kernels for about 2 minutes.

3. Add the glass of strawberries and prosecco straight in the pan. Let the wine evaporate. Stir well and add stock a little at a time. Continue stirring and adding more stock as needed, season to taste.

4. Continue stirring well until rice is cooked, about 20 mins. Add a good amount of Parmesan and butter at the end and stir until creamy. This is called the 'mantecatura' in Italian.

5. Serve with a few chopped strawberries on top if desired.