STRAWBERRY RISOTTO RECIPE
Strawberry risotto is an unusual risotto recipe. Fresh and colorful, this recipe is very easy-to-make. Given its particularity and its note of color, rice with strawberries is a dish perfect for special occasion. Strawberry risotto is not an ancient recipe of traditional Italian cuisine. It's a relatively recent dish that has now become a classic of Italian recipes.
Provided by Recipes from Italy
Categories risotto recipes
Time 35m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 100 g, Calories 386 calories
STRAWBERRY RISOTTO RECIPE | COOK THE BOOK
I must admit that when I came across this recipe for Strawberry Risotto from Recipes from an Italian Summer, I was dubious. The combination didn't seem overly appealing at first, but it stuck with me and after a few days I decided that it was time to stop speculating on what it would taste like and get cooking. The fact that I had three quarts of strawberries sitting in my fridge didn't hurt either.
Provided by Caroline Russock
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 558 kcal, Carbohydrate 39 g, Cholesterol 113 mg, Fiber 3 g, Protein 5 g, SaturatedFat 25 g, Sodium 970 mg, Sugar 11 g, Fat 39 g, ServingSize 4, UnsaturatedFat 0 g
CREAMY RISOTTO
Don't fear the risotto; this creamy restaurant favorite is easy enough, if you follow our simple steps.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 45m
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat oil over medium heat. Saute onion until tender, about 5 minutes. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute. Season with salt. Gently heat broth; keep warm.
- Add about 1 cup of warm broth. Cook, stirring frequently, until absorbed. Continue adding broth, 1 cup at a time, stirring until most of the liquid has been absorbed, about 25 minutes total. The rice should be tender (but not mushy) and suspended in liquid with the consistency of heavy cream.
- Remove pan from heat. Stir in Parmesan and butter; season with salt and pepper. Serve immediately (risotto will continue to thicken as it sits). Garnish with thyme leaves, if desired.
STRAWBERRY RISOTTO
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 main-dish servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 728, UnsaturatedFat 12 grams, Carbohydrate 110 grams, Fat 18 grams, Fiber 5 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 972 milligrams, Sugar 14 grams
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