Risotto with Strawberries
It's getting more and more common in Italy to prepare Risotto dishes using fruit as the main ingredient. Risotto with strawberries is particularly refreshing and light, in fact it has no butter or cheese.
2-1/2 cups Vialone Nano Rice
1 small white onion*
1 lb. fresh strawberries cubed
1/2 cup white wine
6 or 7 cups vegetable broth
3 Tbsp. extra virgin olive oil
salt to taste
1. In a large non stick pan cook the finely chopped onion with 3 Tbsp. olive oil until it starts to soften up and becomes translucent.
2. Add the rice and mix well letting the rice toast, on high flame, for a minute or so.
3. Pour the wine and mix it in until it evaporates.
4. Add about 2 cups of hot broth and keep mixing until well combined.
5. As the broth is absorbed by the rice add more a cup or so at a time mixing often.
6. When the rice is almost cooked add the strawberries leaving 1/2 cup for later.
7. When the rice is cooked, remove it from the stove add the strawberry set aside, mix well and serve.
Notes:
In my region the most used rice is Vialone Nano in any case Carnaroli and Arborio work well too.
* You can substitute the onion with 3 scallions if you prefer.
Recommended resources:
