Strawberry risotto

Picture by Murray Corridor. Meals design by Jesse Yuchen

This uncommon, pastel-pink strawberry risotto recipe is an effective way to make use of up the non-seasonal (or previous) berries kicking round your fruit drawer. The dish was a preferred menu merchandise in Italian eating places within the ’80s—and we’re all for its comeback.

introduced inCan this berry be saved?Written by Warren Schultz.

Yield: 4

Time: 35 minutes

  • 3 cups rooster broth, ideally selfmade

  • 1 cup strawberries, washed and peeled

  • 2 tbsp. Unsalted butter

  • 1 cup of Arborio rice

  • Half a cup of dry white wine

  • 1/4 cup freshly grated Parmigiano-Reggiano

  • Kosher salt and freshly floor black pepper


  1. In a small saucepan, convey the inventory to a boil, then add the berries and boil for 30 seconds. Utilizing slotted spoon, switch to meals processor or blender and puree; sit apart. Flip off the hearth.

  2. Put the butter in a big saucepan over medium-low warmth. When it melts, add the rice and prepare dinner, stirring steadily, till frivolously toasted, about 2 minutes. Add the wine and prepare dinner till absorbed, about 4 minutes. Add 1/2 cup of the reserved inventory and prepare dinner till absorbed, then complement with the remaining inventory. (Whole cooking time must be about 25 minutes).

  3. Take away from warmth, add within the purée and parmigiano, then season with salt and black pepper to style and serve instantly.

This Strawberry Risotto submit first appeared on Saveur.

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