Strawberry risotto
Instructions
Wash and drain the strawberries.
Chop the onion and let it wilt in oil.
Add the rice and toast it for a few minutes then Deglaze with the wine and let it evaporate.
Add the stock, a ladleful at a time, stirring constantly.
When the rice is still al dente combine strawberries cut into pieces, adjust salt and bring to cooking rice.
Add the butter before serving.
Ingredients and dosing for 4 persons
- 350 g of rice
- 300 g of strawberries
- 30 g of butter
- 1/2 onion
- 1 glass dry white wine
- 150 cl of broth
- Olive oil
- Salt