Savory Strawberry Risotto Recipes

STRAWBERRY RISOTTO RECIPE

Steps:

• Wash the strawberries then dry them well. Remove the green tuft and cut them into small pieces. Keep a few whole strawberries for the final decoration.
• Chop the onion and sauté over medium heat in a pan with 3 tablespoons of extra virgin olive oil. Add the rice and cook for 2/3 minutes, always stirring, untill the grains are slightly glassy.
• add the white wine, stir and let it evaporate, over high heat. We recommend a Prosecco wine. Then add the hot vegetable stock. At first, there will be a sizzle: part of the stock, in contact with the hot pan, evaporates. Then immediately add another ladle of stock. During cooking, the rice must always be covered with stock; in this way it releases the starches and the grain does not break.
• Halfway through cooking, after about 8 minutes, add half of chopped strawberries, stirring constantly. Strawberries become creamy and give the risotto its characteristic color.
• When the rice is cooked, after another 8/10 minutes, turn off the heat. Add grated Parmigiano cheese and butter. Stir to combine and finish with the remaining strawberries. Strawberry risotto is ready! You can add two or three drops of balsamic vinegar, a few mint leaves and decorate with strawberries.

STRAWBERRY RISOTTO

Steps:

• Heat stock and keep warm.
• Heat oil in a heavy-bottomed pot and saute onion until it softens.
• Add strawberries and cook until they lose their color and soften, stirring often.
• Stir in the Marsala and cook until it is almost absorbed.
• Stir in the rice and cook about 30 seconds.
• Begin adding the stock, about one cup at a time, and cook over medium heat, stirring often, until liquid is almost absorbed. Repeat until rice is tender and creamy but still a little firm in the center.
• Stir in the cheese and serve. Start the meal with a plate of freshly steamed asparagus topped with a little olive oil and balsamic vinegar.

STRAWBERRY RICE PUDDING RISOTTO

Steps:

• Rinse and hull strawberries. In a small saucepan over medium heat, cook strawberries, 1/2 cup sugar, and lemon juice. When berries are soft, gently mash and set aside to cool.
• In a large saucepan, bring the water to a boil. Add the rice and cook until almost all the water has evaporated. Lower the heat to medium and add the milk, scraped vanilla seeds, and lemon zest. Stir frequently until the pudding has thickened, about 20 minutes. Stir in remaining sugar and allow to cool.
• To serve, swirl strawberry mixture into rice pudding. Alternately, layer pudding and strawberry mixture in tall clear glasses.

STRAWBERRY RISOTTO RECIPE | COOK THE BOOK

Steps:

• Pour the stock into a pan and bring to a boil, then reduce the heat and simmer.
• Meanwhile, melt half the butter in another pan. Add the onion and cook over low heat, stirring occasionally, for 5 minutes, or until it is softened. Add the rice and cook, stirring, until all the grains are coated with melted butter.
• Add the wine and cook for 5 minutes, or until the alcohol has evaporated. Add a ladleful of the hot stock to the rice and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes.
• Meanwhile, set a few whole strawberries aside for the garnish and mash the remainder in a bowl. Ten minutes before the end of the cooking time, add the mashed strawberries to the risotto. When it is almost ready, gently stir in the cream and season with salt and pepper. Serve garnished with the reserved whole strawberries.

SAVORY OATMEAL RISOTTO

Steps:

• Heat the olive oil in a large, straight-sided saute pan over medium-high heat. Add the onions and saute until soft, about 8 minutes. Add the oats and toast, stirring often, until they smell nutty, about 2 minutes. Season with salt and pepper.
• Add 2 1/4 cups of the chicken stock and 2 1/4 cups water and bring to a simmer. Cook, stirring often, until the oatmeal has absorbed most of the liquid. Add more of the chicken stock or water as needed and continue to cook until the oatmeal is tender, about 25 minutes total.
• Stir in the butter along with half of the basil, mint and cheese. Divide the oatmeal among serving bowls and top each with some of the remaining basil, mint and cheese and a drizzle of olive oil.

STRAWBERRY RISOTTO (RISOTTO ALLE FRAGOLE) RECIPE - (4.3/5)

Steps:

• 1. Heat large pan over medium heat. Add in a knob of butter and olive oil. 2. When the butter-oil mixture is heated, add in diced onions and sweat it until translucent and aromatic. Stir in rice followed by white wine and cook till the alcohol has evaporated. Stirring regularly prevents the rice from burning and sticking onto the pan. 3. Reduce the heat to low. Pour in a ladle of stock or two, stir frequently and allow it to simmer for a minute. 4. Stir in strawberry chunks and add in more stock along the way, one ladle at a time until the liquid in the pan is reduced and absorbed into the rice. 5. Continue to cook till rice turns al dente. Remove from heat and add in another knob of butter, freshly grated parmesan and salt to taste. Cover pan with a lid and allow it to stand for a minute. 6. Serve with strawberries, grated parmesan and a little drizzle of balsamic vinegar as you wish. Enjoy!

SAVORY OAT RISOTTO

Steps:

• Heat chicken stock in a small saucepan over medium heat until simmering, about 5 minutes. Remove from heat and cover to keep warm.
• Measure out 2 tablespoons spring onion tops and reserve.
• Heat 2 tablespoons butter in a large skillet over medium heat until melted. Add remaining spring onions to the skillet; cook and stir until wilted, about 1 minute. Add spring garlic; cook, stirring occasionally, until soft, 2 to 3 minutes.
• Stir oats into the skillet for 30 seconds. Add 2 tablespoons butter; cook and stir until oats are toasted, about 2 minutes. Season with salt and pepper. Pour in wine; cook and stir until wine has evaporated, about 3 minutes.
• Ladle enough chicken stock into the skillet to cover oats; cook, stirring often, until stock is nearly absorbed, about 3 minutes. Repeat with remaining stock, stirring often until each addition is nearly absorbed before adding more, until oats are tender and creamy, about 24 minutes. Stir in reserved spring onion tops and cook, about 1 minute.
• Reduce heat to low. Stir in remaining 1 tablespoon butter and Parmigiano-Reggiano cheese until melted, about 1 minute. Season with salt and pepper.