Best Savory Strawberry Risotto Recipes

STRAWBERRY RISOTTO RECIPE

Steps:

• Wash the strawberries then dry them well. Remove the green tuft and cut them into small pieces. Keep a few whole strawberries for the final decoration.
• Chop the onion and sauté over medium heat in a pan with 3 tablespoons of extra virgin olive oil. Add the rice and cook for 2/3 minutes, always stirring, untill the grains are slightly glassy.
• add the white wine, stir and let it evaporate, over high heat. We recommend a Prosecco wine. Then add the hot vegetable stock. At first, there will be a sizzle: part of the stock, in contact with the hot pan, evaporates. Then immediately add another ladle of stock. During cooking, the rice must always be covered with stock; in this way it releases the starches and the grain does not break.
• Halfway through cooking, after about 8 minutes, add half of chopped strawberries, stirring constantly. Strawberries become creamy and give the risotto its characteristic color.
• When the rice is cooked, after another 8/10 minutes, turn off the heat. Add grated Parmigiano cheese and butter. Stir to combine and finish with the remaining strawberries. Strawberry risotto is ready! You can add two or three drops of balsamic vinegar, a few mint leaves and decorate with strawberries.

SAVORY STRAWBERRY RISOTTO

Steps:

• 1. Heat 1T b of theutter and olive oil in a saucepan. Add the onions and sweat on a medium heat. Meanwhile, roughly chop HALF the strawberries but do not add just yet.
• 2. Stir in the rice and coat each grain. Stir in the white wine and simmer until evaporated, then turn the heat to low.
• 3. Add a ladle of stock (About 1/2 cup), stir and simmer for a minute or two, then stir in the roughly chopped strawberries. Gradually add the more and more stock, stirring all the time between additions, until a risotto consistency is formed.
• 4. When the rice becomes al dente, add thyme and remove from the heat and stir in a the other 1T of butter and grated parmesan. Add salt to taste if desired
• 5. Leave to rest for a minute. Quarter the remaining strawberries and scatter onto the risotto with some more grated parmesan, and a little balsamic vinegar if desired, and serve hot! and enjoy! :)

STRAWBERRY RISOTTO

Steps:

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

STRAWBERRY RISOTTO

Steps:

• Heat stock in medium saucepan, and keep it at a low simmer, covered.
• Melt butter over low heat in large, heavy-bottomed pan.
• Sauté onion until softened but not brown, 5 to 10 minutes.
• Add rice and toast it for several minutes, stirring with a wooden spoon to coat grains in butter.
• Increase heat to medium-low and add wine. Cook until it evaporates.
• In a bowl, mash berries roughly with potato masher.
• Set aside.
• Begin adding stock, one ladleful at a time, cooking and stirring constantly.
• Add another ladleful when the previous is just about absorbed.
• Keep pot at a low but active simmer.
• You'll be stirring and adding for about 20 minutes.
• Halfway through cooking process, add mashed berries.
• When rice is almost tender, stir in cream and season with salt and pepper.