STRAWBERRY RISOTTO WITH BALSAMIC VINEGAR or RISOTTO CON FRAGOLE E ACETO BALSAMICO

strawberries

First of all, please fill in the ingredient list for the Paper Chef round that is taking place this upcoming weekend. Right now the list consists of leek, kiwi, paprika, lentils, fennel, honey, rabbit, rosemary, prosciutto, Cornish hens, spring onion, buck wheat, beetroots, raspberries and palm sugar. This month it is last month’s Paper Chef winner Hank of Hunter Angler Gardener Cook who will do the judging and take care of the 4 ingredients that he will announce on Thursday the 1st of May. Then you have until Tuesday the 6th to cook up something for us, starting from this month I will do the roundups so please send me the entries at luculliandelight AT gmail DOT com before your midnight on the 6th so that I can post the roundup and the People’s Choice poll as soon as possible next week.

After hearing positive and negative reactions to strawberry risotto, I just had to try it myself. I wasn’t that sure of what I would think as I’m not a big fan of sweet savoury food even though I have changed a lot when it comes to flavours but I was pleasantly surprised by the combination of strawberries and risotto, it is fresh and the sweetness of the strawberries nicely breaks with the slightly salt risotto rice. I added a dash of aged balsamic vinegar just before serving but it works well without and I still haven’t made up my mind about the parmesan flakes I topped it with, I just have to make it again to understand their to be or not to be. Yes. I have to eat it again. Soon.

All I could find was general directions on how to make it which suits me fine. One of these included the addition of cream at the end but I didn’t feel like that, I might try it next time to see if it adds anything to it.

Strawberry risotto with balsamic vinegar

STRAWBERRY RISOTTO WITH BALSAMIC VINEGAR or RISOTTO CON FRAGOLE E ACETO BALSAMICO

150 g/ 5,3 oz fresh sweet strawberries
White dry wine
400 g/14 oz risotto rice like Arborio or Carnaroli
1500 ml/ 6,3 cups light not too salt stock, vegetable or chicken
A big knob of butter
Balsamic vinegar

– Cut the strawberries in small pieces, put them in a bowl and cover them with white wine. Leave to marinate for at least 2 hours.
– Melt the butter in a pan and add the rice. Stir for a couple of minutes until the rice is well covered with fat. Add the wine from the strawberries and stir until absorbed.
– Start adding the stock, one ladle at the time, stirring until the liquid is absorbed and then add another ladle.
– Keep on doing it until the rice is cooked but still a little al dente, add the strawberries, stir and serve with a dash of balsamic vinegar on top. Add some flakes of parmesan cheese if you feel like it.

Strawberry risotto with balsamic vinegar

AddThis Social Bookmark Button

L