Strawberry Risotto
By: Taylor Davies
Published: Wednesday, December 2, 2009 - 2:11am

Ingredients




cup about 6 ¼  vegetable stock
7 tablespoons butter
1 onion, chopped
2 cups risotto rice
1 1/2 cups dry white wine
2 3/4 cups strawberries, hulled
1 cup light cream
salt and pepper

Preparation

1 Bring the stock to a boil. Melt half the butter in another pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes. 2 Add the rice and cook, stirring, until the grains are coated in butter. Pour in the wine and cook until it has evaporated. Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. 3 Continue adding stock a ladleful at a time, and stirring until each addition has been absorbed.  This will take 18 - 20 minutes. 4 Meanwhile, set a few whole strawberries aside, mash the remainder and add to the risotto about halfway through the cooking time.  When the rice is almost tender, stir in the cream and season with salt and pepper. Serve garnished with the reserved strawberries.

About


From The Silver Spoon cookbook.