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      RECIPE TITLE " Risotto with Strawberries (Risotto allo fragole)" courtesy of iGourmet Specialty Recipes

    yieldsserves 4 time Preperation time: 30 minutes. Cooking time for risotto: 20 minutes. difficultyeasy


    • 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 them.
    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 time).

    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 mixture.
    Stir well.

    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.

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