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.
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
- Strawberries, quartered
- Brown rice
- 1/2 cup dry white wine
- Mint leaves for garnish
- Simmering broth
- Grated Parmigiano (optional)
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.