Recipe: Strawberry Risotto
As we transition from the late morning sleep of winter to the bright days of spring, it’s a good time to cook dishes that will help us ease into new patterns. Strawberries, which are beginning to peak here in California, provide a complimentary touch to the creamy texture and warm mouthfeel of the risotto. The creaminess is balanced by the sweet acidity of fresh strawberries and brightness of good quality balsamic. This dish can easily be adapted for vegetarians and vegans alike, and goes well with a good white wine or spritzer, perfect for a warm, relaxing evening.
4 Cups hot chicken or veggie stock
1 tablespoon olive oil
1/2 cup minced onion
1 cup Arborio rice
1/4 cup white wine
1 cup strawberries, large dice
2 tablespoons Parmigiano Reggiano
Salt, to taste
To taste, Balsamic
In a medium pot, heat oil, add onion, cook to soft, add rice and coat evenly with oil. Add the white wine and cook until absorbed by rice. Ladle in ½ cup of the stock at a time, stirring often and allowing rice to absorb, repeat this until rice is cooked and creamy. Once the correct consistency is achieved, off the fire carefully fold in the Parmigiano, then the strawberries along with any juices. Season. Serve hot with a drizzle of balsamic.