Strawberry & Balsamic Risotto
Serves 410 mins prep20 mins cook
This unexpected Strawberry & Balsamic dish is elegant, flavorful, and surprisingly simple to make!
0 servings
What you need
Instructions
Prep the Ingredients 1 Wash and dice strawberries into small cubes. Chop onion finely. Heat vegetable stock and keep it gently simmering. Sauté the Onion 3 In a large wide pot, heat olive oil over medium-low. Add onion with a pinch of salt. Cook slowly for about 10 minutes, until soft and golden. Toast the Rice 5 Add Carnaroli rice and toast gently, stirring often, for 6–7 minutes. Deglaze and Simmer 7 Pour in the white wine and stir, allowing the alcohol to evaporate (about 30 seconds). Set a timer for 16 minutes. Begin adding stock, one ladle at a time, stirring regularly. Let each addition absorb before adding the next. Add Strawberries 9 With 2–3 minutes left, gently fold in the diced strawberries. Continue stirring and adding stock as needed until rice is al dente and creamy. Finish with Grana Padano & Butter (Mantecatura) 11 Turn off the heat. Add the butter and grated Grana Padano. Stir vigorously to emulsify and create a silky finish. Season to taste with salt and pepper. Plate & Garnish 13 Spoon risotto into each tasting bowl. Top with a thin strawberry slice, a basil leaf, and a small drizzle of balsamic vinegar.View original recipe