Strawberry risotto
For 6 persons
Preparation time : 15 min
Cooking time : 20 min
- 450 g (1 lb) Vialone Nano rice
- 500 g (1 lb) strawberries quartered
- 20 g (3/4 oz) butter
- 1 onion
- 1.5 l (53 fl.oz) vegetable stock
- 10 cl (1/2 cup) dry white wine
- 2 tablespoons of olive oil
- 80g (2 3/4 oz) mascarpone
- 80g (2 3/4 oz) grated Parmesan
- Salt and pepper
In a cocotte, melt the butter with the oil, cook the onion over a low heat for 5 minutes, without colouring it.
Tip in the rice, stir for a few minutes until takes on a pearly colour. Moisten with white wine and stir. Once it has been absorbed, add the stock a bit at a time as the rice absorbs it. Add the strawberries after 10 minutes. As soon as the rice is cooked (allow about 15 minutes), remove from the heat and add the mascarpone and grated Parmesan, cover for 2 minutes and then serve. Decorate with the remaining strawberries.
