This unusual risotto is an ideal way to salvage those not-so-sweet berries sold out of season from October to May.
3 cups Chicken Stock
1 cup strawberries, washed and hulled
2 tbsp. butter
1 cup arborio rice
1⁄4 cup white wine
3⁄4 cup freshly grated parmigiano-reggiano
Salt and freshly ground pepper
1. Bring chicken stock to a boil over high heat. Add strawberries and blanch for 30 seconds. Remove berries, purée in a food processor, and set aside. Turn off heat and cover stock.
2. Melt butter in a heavy pan over low heat. Add rice and stir constantly for 1 minute. Add wine, cooking till absorbed. Add stock, 1⁄2 cup at a time, stirring constantly; allow rice to absorb each 1⁄2 cup before adding more. Rice should cook in about 25 minutes. Remove from heat.
3. Stir in berries and parmigiano-reggiano. Season with salt and pepper.