The Rice with strawberries it is an elegant, fresh and colorful first course, which reminds us of the legendary 80s, when experimentation in the kitchen led to the discovery of new gastronomic horizons. To prepare this recipe you need few but good ingredients. Strawberries, preferably in season and coming from your garden, must be a beautiful bright red and will be enhanced by a good dry white wine; everything will then be mixed with rice and creamed with delicate cheeses. The result? A dish with an interesting flavor, not too sweet but, on the contrary, very delicate and fragrant. Have fun preparing strawberry risotto to accompany chicken cooked on the grill or in sweet and sour or to propose before a delicious dish of Roast beef; success at the table will be guaranteed!

Preparation

1

Take the strawberries, wash them thoroughly under running water and remove the leaf on their top; with a small knife cut them into cubes, keeping aside a small amount of fruit that will be used for the final decoration.

2

Put a non-stick pan on the heat, with high sides, and melt the butter on medium heat; also add the chopped onion and sauté for about 1 minute. Then pour in the rice and toast it over medium heat turning it from time to time.

3

Deglaze with the white wine when the grains are warm and translucent; then let it evaporate for about 2 minutes and start pouring the hot broth into the pot.

4

At this point, lower the heat and continue to cook the rice slowly in the broth which will only have to simmer forming small bubbles on the surface.

5

Add the strawberry cubes halfway through cooking and mix. Pour a good portion of broth into the pan again and continue cooking, keeping stirred.

Accessories

• A pocket knife

• Large non-stick pan

• Ladle

• Chopping board

Tips and tricks

• In the choice of rice we recommend a Carnaroli as it has a large grain that keeps cooking well without falling apart; broth, on the other hand, is better prepared with a vegetable base given the need for a neutral and delicate flavor that goes well with strawberries.

• Instead of onion, for a more delicate flavor, you can use shallots.

• To give your dish even more color, try blending the rice with red wine.

• In the final creaming of the strawberry risotto you can use robiola or stracchino; instead a gorgonzola or goat cheese for a stronger flavor.

• If you have any strawberries left over, there is no problem: reuse them at the end of a meal for a tasty dessert Cream and strawberries to the spoon.

• For a spring recipe, you can indulge yourself in creating a cream to season the pasta by browning the cream and diced strawberries.

storage

Keep your Risotto with strawberries for 2 days in the refrigerator inside in airtight container.

History and properties of the strawberry

In the history of Italian cuisine, strawberry risotto has experienced alternating phases. This dish was in vogue in the 80’s, when all the chefs tried their hand at experimenting and proposing unconventional dishes, with combinations that might seem a bit too risky, as in this case. The use of fruit is known above all in dessert recipes but this is also a good proposal in savory dishes!

Salads with a mix of proteins and fresh fruit are now classic, which helps not to weigh down the dish and cleanse the palate with its freshness. Furthermore, we can also add fruit to prepare numerous main courses of meat or delicious sauces.

Strawberries are low in calories and have a good satiating power. Rich in fiber, diuretic, refreshing, rich in nutrients and vitamins, they are a perfect fruit to savor alone or used in numerous recipes.