Strawberry risotto with shallot and parmesan
Portions: 4 persons | Preparation: 40 minutes
This strawberry risotto is perhaps the most unusual version of the famous Italian dish. You might think this dish tastes sweet, but the strawberries, along with the onions and Parmesan, give the rice an unusual spiciness.
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Ø 5 out of 5 stars ( 3 votes )
- 1l water
- 1 shallot, small
- 4 tbsp butter
- 350g Arborio, or Carnaroli rice
- 80ml white wine
- 350g strawberries
- 4 tbsp Parmesan, grated
- Salt, to taste
- frying pan knife
- cutting board
- Pour the water into a saucepan and add salt.
- Heat the water over a low heat so it stays hot throughout the cooking.
- Finely chop the shallot.
- Melt half the butter in a pan over low heat.
- Add the shallot and sauté until tender.
- Stir in the rice and cook for 1-2 minutes.
- Add the wine, increase the heat and allow the wine to evaporate.
- Meanwhile, place two-thirds of the strawberries in a blender puree. Cut the rest of the strawberries into small pieces.
- Add some water to the pan – the liquid should just cover the rice. Reduce heat to medium.
- Cook, stirring, until liquid is absorbed.
- Then add another batch of water. Continue cooking until all the liquid is used up and the rice is cooked through.
- Add the strawberry puree halfway through cooking.
- The whole rice cooking process takes 18-20 minutes. The finished risotto should be creamy.
- Add the chopped berries a few minutes before the end of the cooking time.
- Turn off the heat and add the remaining butter to the rice with the cheese and stir well. If desired, season the risotto with salt.