- 6 cups water
- 1 onion , small
- 1 stalk celery
- 1 carrot , small
- 2 ½ oz butter
- 12 oz Carnaroli rice
- ½ cup sparkling white wine
- 8 oz strawberries
- salt t.t.
- 1 ½ oz grated Parmigiano Reggiano cheese
Prepare a vegetable broth:
Wash and peel the carrot, celery and half an onion. Place them in a pot and cover with cold water. Place on the heat and bring to a boil. Cook for 20 to 30 minutes from the boil. Season with salt only at the end of cooking.
Once the broth is ready, prepare the risotto:
Carefully wash the strawberries. Remove the leaves and dice all but 2 or 3 berries, which you should leave whole for the garnish.
Melt 1/3 of the butter in a pot over medium heat. Then add the other half onion finely chopped and stir. Once the onion is golden, but before it browns, add the rice. Stir and toast the rice until it absorbs the butter and is almost transparent.
Add the wine to the pot and stir. Once the wine has almost completely evaporates, begin to add the broth a couple ladlefuls at a time. Wait for the broth to almost completely evaporate before adding more broth.
After 12 or 13 minutes of cooking the risotto, add the chopped strawberries. Stir and continue cooking by adding more broth until done. The rice should need another 4 or 5 minutes.
Taste the rice for flavor and doneness. If necessary, adjust the salt. As soon as the rice is al dente, remove it from the heat. Mount the rice by stirring in the grated Parmigiano Reggiano and the remaining butter.
To plate the risotto, try garnishing it with finely diced or sliced strawberries.
To jazz up your strawberry risotto, consider adding a drop or two of traditional Balsamic Vinegar from Modena directly on the rice.