Strawberry Risotto

Now this may sound very odd, combining a sweet fruit typically consumed as a dessert and have it incorporated in a risotto.  Well, trust me, you should try it and taste for yourself.  It is very easy to do, very taste, and of course, very different.  Let me know how you like it.

These are the ingredients

Serves 4:

About 1 ltr Vegetable Stock

100g butter

1 onion, chopped

350g arborio rice

350ml dry white wine

300g strawberries, hulled

250ml single cream

salt and pepper

Method

Bring the stock to the boil.  

Melt haflf the butter in another saucepan, add the onion and cook over low heat, stirring occasionally, for 5 minutes

Add the rice and cook, stirring until the grains are coated in butter.

Pour in the wine and cook until it has evaporated

Add a ladleful of the hot stock and cook, stirring until it has been absorbed.  

Continue adding the stock , a ladleful at a time, and stirring until each addittion has been absorbed.  This will take 18-20 minutes.

Meanwhile, set a few whole strawberries aside, mash the remainder and add to the risotto about halfway through the cooking time.

When the rice is almost tender, stir in the cream and season with salt and pepper.  Serve garnished with the reserved strawberries.

Add some balsamic vinegar glace for that final touch.

Enjoy.