Risotto alle Fragole

Risotto alle Fragole

Jul 25

Tonight we got together with John’s sister and her two friends from Italy, Fabio and Adrian. Adrian is an amazing cook and tonight he made Strawberry Risotto (Yes, I know, weird but delicious!) and the best part it easily fits within our diet (and the lack of meat makes it cheaper!) So here it is for serving about 6 people for a good portion:

Risotto Alle Fragole Adiran Style

Ingredients:

  • 1/4 cup minced sweet cippoline onions (Sweet Vidalia would work in a pinch)
  • 1/2 cup unsalted butter, plus 1 tablespoon, divided
  • 2 cups Arborio rice
  • 1 cup good dry sparkling wine (dry white wine would do in a pinch)
  • Simmering vegetable broth (we like Pacific Foods Vegetable Broth)
  • pint of firm strawberries, hulled and finely sliced, divided and extra for garnish
  • 6 tablespoons grated Parmigiano (Whole Foods brand is a good choice), plus more for garnish
  • Few mint leaves for garnish

Preparation:

Take half of the strawberries (preferably the softer of the bunch) and let them steep in the sparkling wine for about 30 minutes.

In a small saute pan, put the 1 tablespoon of butter and the other half of the strawberries (preferably the harder ones). Simmer on medium low until strawberries breakdown and release their liquid. Turn off burner but keep pan on it to keep warm until needed.

Sauté the onion until well wilted in 1/4 cup butter. Add the rice into the pan and cook over a moderate flame, stirring, for 5-7 minutes until lightly toasted.

Strain soaked strawberries from the wine reserving the wine to add to the pan. Continue stirring until the wine is completely absorbed.  Then begin adding broth a ladle at a time, waiting between ladles until the rice has completely absorbed the liquid before adding more.

The rice should be done to al dente in about 15 minutes; at this point stir in both the drunken strawberries and the simmered ones, cook stirring gently for about one more minute. Turn off the burner, stir in the remaining 1/4 cup butter and cheese, plate risotto by spooning onto the plate (or molding with a bowl), add extra strawberries, parmigiano cheese and mint leaf for garnish and serve.

4 comments

  1. New York City Airport Limousine

    I think this is one of the healthiest vegetables. It always helps satisfies my hunger and doesn’t have much calories versus the amount.

  2. Sara

    I can say too that this dish is EXCELLENT left over. I paired it cold with grapes and blueberries for breakfast.

  3. Diane/Mom A

    YUM!

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