Strawberry Risotto

Name: Strawberry Risotto
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 3 cups <a href="https://www.saveur.com/article/Recipes/Brown-Chicken-Stock">Chicken/ Stock</a>; 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

Serves
serves 4

This unusual risotto is an ideal way to salvage those not-so-sweet berries sold out of season from October to May.

Ingredients

3 cups <a href="https://www.saveur.com/article/Recipes/Brown-Chicken-Stock">Chicken/ Stock</a>
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

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Instructions

Step 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.

Step 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, ½ cup at a time, stirring constantly; allow rice to absorb each ½ cup before adding more. Rice should cook in about 25 minutes. Remove from heat.