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Strawberry Risotto - Risotto alle Fragole


Risotto alle Fragole

Risotto alle Fragole

(C) Kyle Phillips Licensed to About.Com
Linda (I think?) posted a message on the Rec.Foods.Cooking newsgroup in which she lamented an overabundance of strawberries and wondered what else she might do with them. Were I faced with that problem I’d make a risotto. To serve 4-6:

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 2 tablespoons minced onion (or shallot)
  • 3 tablespoons julienned celery
  • 1/2 cup (50 g) unsalted butter
  • 2 cups (400 g) short-grained rice (preferably Carnaroli, otherwise Arborio)
  • 1 cup (250 ml) good dry sparkling wine (it need not be Methode Champenoise)
  • Simmering broth, ideally vegetable, though chicken will do
  • 3/4 pound (350 g) firm strawberries, hulled and finely sliced
  • 4 tablespoons grated Parmigiano.


Sauté the onion and celery until well wilted in 2/3 of the butter, then remove them from the pot with a slotted spoon and set them aside.

Stir the rice into the butter and cook over a moderate flame, stirring, for 5-7 minutes. Stir the onion and celery back into the rice, stir to heat through, and add the bubbly. Continue stirring until the wine is completely evaporated, then begin adding broth a ladle at a time.

The rice should be done in about 15 minutes; at this point stir in the strawberries, cook stirring gently for one more minute, turn off the flame, stir in the remaining butter and cheese, cover for a minute, and serve.

Note: If you want to serve individual portions (they do look better) set aside the four prettiest strawberries, split them, and place them on top of the ristto in the bowls, garnishing with either mint or celery leaves. This recipe will serve four hefty eaters, or 6 more normal people. If you’re serving more, set aside more strawberries.

As a variation (use the proportions above)
  • 2 shallots, minced
  • Butter
  • Strawberries, quartered
  • Brown rice
  • 1/2 cup dry white wine
  • Mint leaves for garnish
  • Simmering broth
  • Grated Parmigiano (optional)
Sauté the shallot in the butter, and when it has turned golden remove it from the pot with a slotted spoon and set it aside; stir the rice into the butter and cook, stirring, over a moderate flame for 5-7 minutes. Return the shallot to the pot, stir in the wine and cook until evaporated, then stir in half the strawberries and mix with a spoon until they come apart, forming a syrup. At this point finish cooking the risotto by adding broth a ladle at a time. When it’s done (brown rice will take longer than Arborio to cook, 20 minutes or more) stir in the remaining strawberries, a walnut-sized chunk of butter, and, if you want, a few tablespoons grated Parmigiano.

Cover for 2 minutes and serve, with the mint-leaf garnish.

With either of these risotti, I'd serve a zesty, unoaked white wine, for example a Fiano or a Lugana.

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