Strawberry Risotto

Name: Strawberry Risotto
Ingredients: 3 tablespoons olive oil; 3 tablespoons unsalted butter; 1 small onion finely chopped; Sea salt; 2 cups carnaroli rice (you can also Arborio); 2 cups hulled and halved strawberries; 1 teaspoon sugar; 1/2 cup dry red wine; 3 1/4 to 3 3/4 cups chicken, light meat, or vegetable stock, heated to a simmer; 1 cup grated Parmigiano Reggiano or Grana cheese; Optional garnishes: 2 tablespoons genuine aged balsamic vinegar, 2 tablespoons chopped chives, freshly cracked black pepper

11 ingredients

1 steps

Ingredients

3 tablespoons olive oil
3 tablespoons unsalted butter
1 small onion finely chopped
Sea salt
2 cups carnaroli rice (you can also Arborio)
2 cups hulled and halved strawberries
1 teaspoon sugar
1/2 cup dry red wine
3 1/4 to 3 3/4 cups chicken, light meat, or vegetable stock, heated to a simmer
1 cup grated Parmigiano Reggiano or Grana cheese
Optional garnishes: 2 tablespoons genuine aged balsamic vinegar, 2 tablespoons chopped chives, freshly cracked black pepper

Directions

1

["Heat the oil and butter together in a large heavy bottomed pot over medium low heat until butter is melted. Add the onions and a pinch of salt and cook until onions are soft and translucent. Add the rice and stir continuously until the rice is chalky looking with a white dot visible in the center, about 5 minutes. (\"Toasting\"" the rice in fat is a critical part of the technique for successful risotto and some Italian recipes call for you to keep it moving with the onions and fat for up to 10 minutes but I find 5 sufficient.)""