Strawberry Risotto

Directions

1. 1
   Heat stock and keep warm.
2. 2
   Heat oil in a heavy-bottomed pot and saute onion until it softens.
3. 3
   Add strawberries and cook until they lose their color and soften, stirring often.
4. 4
   Stir in the Marsala and cook until it is almost absorbed.
5. 5
   Stir in the rice and cook about 30 seconds.
6. 6
   Begin adding the stock, about one cup at a time, and cook over medium heat, stirring often, until liquid is almost absorbed.
7. 7
   Repeat until rice is tender and creamy but still a little firm in the center.
8. 8
   Stir in the cheese and serve.
9. 9
   Start the meal with a plate of freshly steamed asparagus topped with a little olive oil and balsamic vinegar.