I made this when the issue first came out but lost the issue...have been looking for the recipe ever since! It was fantastic and everyone at the dinner party raved about it. One friend remembers it to this day.
Strawberry Risotto
Credit: Christopher Hirsheimer
SERVES 4
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.
Ratings & Reviews (1)
Strawberry Risotto
Reviewed by rickwilcox on
.
I made this when the issue first came out but lost the issue...have been looking for the recipe ever since! It was fantastic and everyone at the dinner party raved about it. One friend remembers it to this day.
Rating: 5
