My version of a dish that is becoming a must do in Italian cuisine!
Time of preparation
30 minutes
Servings
4
What did I use
A cutting board, knifes, a mixer, a small pot for the broth, a nonstick pot with its lid, ladles, small colander
Ingredients
Rice: 320 gr
Strawberries: 300 gr
White dry wine: 100 ml
Milk: 2 spoons
Olive oil: 2 spoons
Vegetables broth as required
Parmesan, minced: 2 spoons
Mosto cotto as required
Pepper as required
1 Little shallot
How did I do
I cleaned and cut the strawberries except 4 of them.
I put them in a bowl and covered them with the wine. I left them in the fridge for about 15 minutes.
At this point, I prepared the broth.
I made a sautéed with the peeled and cut in small pieces shallot and oil.
I toasted the rice in the pot for few minutes and mixed. I drained the strawberries and put their liquid in the rice.
I continued the cooking adding some broth slowly.
I mixed half of the strawberries and put them in the rice with the other slices.
I finished the cooking and creamed it with milk and parmigiano.
I decorated the risotto with some mosto cotto and the remained strawberries.
Buon appetito!
