RISOTTO WITH STRAWBERRIES

Preparation Method :

• Melt the butter in a large pan and fry the onion or shallots until translucent. Add rice and stir thoroughly to mix with the butter and onion.
• Thinly slice half the strawberries and stir them into the rice, then add 1 glass of wine. Cook until the strawberries are pulpy and some of the wine has evaporated.
• Then add the second glass of wine and stir until the rice has absorbed the liquid.
• Add the hot stock a ladleful at a time, stir continuously until the rice has absorbed all the liquid before adding any more.
• About 5-10 minutes before the rice is done, stir in the remaining strawberries and cook until they break down slightly and become soft.
• Stir in the cream, the Parmigiano Reggiano, a little salt and plenty of freshly milled black pepper.
• Allow the risotto to finish cooking, then arrange on a platter, decorate with a few strawberries and serve at once. Offer extra grated Parmigiano Reggiano at the table.