Best Strawberry Risotto Risotto Alle Fragole Recipe 435 Recipes

Strawberry Risotto Recipe image

Provided by Recipes from Italy

Time 35m

Yield 4

Number Of Ingredients 11

1 little white onion
1 liter of vegetable stock
100 ml (1/2 cup) of sparkling white wine
350 g (1 3/4 cup) of strawberries
350 g (1 1/2 cup) of Carnaroli rice
40 g (1/3 stick) of unsalted butter
50 g (1/2 cup) grated Parmigiano cheese
3 tablespoons of extra virgin olive oil
a few drops of balsamic vinegar of Modena (optional)
a pinch of fine salt
a few mint leaves to decorate (optional)

Steps:

Wash the strawberries then dry them well. Remove the green tuft and cut them into small pieces. Keep a few whole strawberries for the final decoration.
Chop the onion and sauté over medium heat in a pan with 3 tablespoons of extra virgin olive oil. Add the rice and cook for 2/3 minutes, always stirring, untill the grains are slightly glassy.
add the white wine, stir and let it evaporate, over high heat. We recommend a Prosecco wine. Then add the hot vegetable stock. At first, there will be a sizzle: part of the stock, in contact with the hot pan, evaporates. Then immediately add another ladle of stock. During cooking, the rice must always be covered with stock; in this way it releases the starches and the grain does not break.
Halfway through cooking, after about 8 minutes, add half of chopped strawberries, stirring constantly. Strawberries become creamy and give the risotto its characteristic color.
When the rice is cooked, after another 8/10 minutes, turn off the heat. Add grated Parmigiano cheese and butter. Stir to combine and finish with the remaining strawberries. Strawberry risotto is ready! You can add two or three drops of balsamic vinegar, a few mint leaves and decorate with strawberries.

Nutrition Facts : ServingSize 100 g, Calories 386 calories

Strawberry Risotto (Risotto alle fragole) Recipe - (4.3/5) image

Provided by cookism

Number Of Ingredients 10

1 tbsp of Olive Oil
Two Knobs of Butter
1/4 of Onion (finely chopped)
200 g of Arborio Rice
60 ml of Dry White Wine
400 to 500 ml of Hot Vegetable Stock
250 g of Strawberries (hulled and chopped into chunks, keep some for garnishing)
50 g of Grated Parmesan Cheese, plus extra to serve
Salt (to taste)
Balsamic Vinegar (to serve)

Steps:

1. Heat large pan over medium heat. Add in a knob of butter and olive oil. 2. When the butter-oil mixture is heated, add in diced onions and sweat it until translucent and aromatic. Stir in rice followed by white wine and cook till the alcohol has evaporated. Stirring regularly prevents the rice from burning and sticking onto the pan. 3. Reduce the heat to low. Pour in a ladle of stock or two, stir frequently and allow it to simmer for a minute. 4. Stir in strawberry chunks and add in more stock along the way, one ladle at a time until the liquid in the pan is reduced and absorbed into the rice. 5. Continue to cook till rice turns al dente. Remove from heat and add in another knob of butter, freshly grated parmesan and salt to taste. Cover pan with a lid and allow it to stand for a minute. 6. Serve with strawberries, grated parmesan and a little drizzle of balsamic vinegar as you wish. Enjoy!