Strawberry Risotto

Method

1. To prepare Strawberry Risotto, start by making the Vegetable Broth: wash, clean and cut the celery, onion and carrots into large pieces. Clean and wash the tomato and potato as well. Take a medium-sized pot and add all the vegetables, covering them completely with cold water. Season with salt and pepper, and add parsley. Cover with a lid and let it simmer on low heat for one hour. Once the broth has developed its color, strain it through a fine-mesh strainer and set aside.
2. Now wash and clean the onion, finely chop it with a knife and sauté it in a pot with 40g of butter. Meanwhile, wash and clean the strawberries, then cut them into small cubes. When the onion is ready, add the rice to the pot, stirring with a wooden spoon. Deglaze with white wine while continuing to stir, then add the raspberry vinegar. Once the liquids have evaporated, start adding the broth gradually, allowing it to be absorbed while continuously stirring with a wooden spoon.
3. Cook for about 15 minutes, then take half of the strawberries, mash them well and add them to the risotto, stirring to combine. Season with salt and pepper to taste. When the risotto is ready, turn off the heat and stir in the remaining butter and grated cheeses, then let it rest for about 2 minutes. Finally, garnish with the remaining strawberries and serve the Strawberry Risotto while still hot. Finally, remember to download our App with exclusive content and fewer ads!