Risotto con Fragole (Strawberry Risotto)
Mary Ann Esposito
Ciao Italia Family Classics
Published by St. Martins Press
Fruit risotto IS made in some regions of Italy as an example of alta cucina (gourmet cooking). Strawberry season is here so why not try this creamy and dreamy strawberry risotto made with Arborio rice.
Total TimeUnder One Hour
Recipe CourseMain Course, Side Dish
- 6 Tbsp. unsalted butter
- 1/4 cup finely chopped leeks
- 2 cups arborio rice
- 2/3 cup dry white wine
- 4 cups hot chicken broth
- 1 cup chopped strawberries plus several whole berries for garnish
- 1/2 cup grated parmesan cheese
Heat the 4 tablespoons of butter in a heavy saucepan. Add the leeks and cook until translucent.
Add the rice and stir until it is well coated with the butter. Begin to add the wine a little at a time, and stir continually over medium heat until it is absorbed.
Once all the wine is absorbed, add 1/2 cup of broth, stirring as it is absorbed. Continue adding broth a little at a time and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm.
Remove from the heat, stir in the strawberries add the remaining butter and the parmesan cheese. Serve hot and garnish with whole berries.
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