Carnaroli Risotto with Strawberries
Ingredients (x 2)
- 4 cherry tomatoes
- 100 g strawberries
- 1 white onion
- Salt and pepper to taste
- 100 ml white wine
- 2 tablespoons extra virgin olive oil
- 200 g Carnaroli rice (Riso Scotti)
- 30 ml vegetable broth
- 50 g butter
- Balsamic vinegar
- Edible flowers
- Oregano, to taste
Preparation
Finely chop the tomatoes, strawberries, and onion. In a pan, heat the olive oil and gently sauté the chopped ingredients until softened. Season with salt and pepper. Near the end, pour in the white wine and cook until the alcohol evaporates. Blend the mixture until smooth to create a sauce, then set aside.
Toast the rice in a dry pan until slightly translucent. Gradually add the hot broth and the wine, stirring continuously, until the rice is al dente. Season with salt and pepper. Finish with a knob of butter and stir until creamy.
Spread a few spoonfuls of the strawberry mixture on the bottom of the plate. Place the risotto on top and drizzle with balsamic vinegar. As a final touch, garnish with strawberries and edible flowers.
Enjoy!
