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

Yield: serves 4


  • 3 cups <a href=””>Chicken/ Stock</a>
  • 1 cup strawberries, washed and hulled
  • 2 tbsp. butter
  • 1 cup arborio rice
  • 14 cup white wine
  • 34 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, 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.
  3. Stir in berries and parmigiano-reggiano. Season with salt and pepper.