Preperation time: 30 minutes. Cooking time for risotto: 20 minutes.
15 oz. Italian Arborio rice
3/4 oz. Strawberries
1 1/2 oz. Butter
1 1/2 oz. Parmigiano Reggiano, freshly grated
1 onion (finely chopped)
1/2 pint of cream
2 quarts of hot broth (vegetable, chicken or beef)
(Blueberries can be substituted for strawberries if desired)
Clean & wash the strawberries in water and vinegar then strain
In a pan mix the cream and the strained strawberries.
Stir well with a wooden spoon and cook over low heat for about 4 minutes.
In a stainless steel pot saute the chopped onion with a tablespoon
of the butter. (optional: the butter can be mixed with a tablespoon
of oil if so desired).
Add the rice and stir.
Once the rice is seized, slowly add the broth (about a ladle at a
Keep adding the broth as the rice absorbs the hot liquid, stirring
continually with a wooden spoon.
When the risotto is 95% cooked, add in the cream and strawberry
When cooked, remove from heat and add the remaining butter.
Stir well (this is called "mantecare" the risotto).
The grated cheese can either be added directly to the risotto or
served on the side.