I know what you're probably thinking, strawberries + risotto = gross. Think again my friends. We actually learned how to make this delicious dish during our cooking class in Italy. Since the measurements are a bit different over there, we tried to convert as best as we could. The risotto and butter amounts are estimates since we didn't actually measure them out. We'll try it again and make sure to get everything down exactly, however the recipe has some wiggle room.
Moreno, our Italian chef, says to use carnaroli for risotto. According to Moreno, it is the equivalent to a Ferrari while arrborio is more like a Fiat. Since we couldn't find any carnaroli, we had to settle with Fiat risotto. This is the price you pay for living outside of Italy.
Give it a try while you can still get those fresh strawberries - I hope you like it!
- 3-4 cups beef stock
- 1 1/2 tbsp. butter, divided
- 7 oz. arrborio (or carnaroli if you are lucky enough to own some)
- 3 tbsp. balsamic vinegar
- 3 large strawberries, chopped
- 2 1/2 tbsp Parmesan cheese
- Heat beef stock in a small pot (you want it to be hot when adding to the arrborio).
- Meanwhile, melt 1/2 tbsp butter in medium saucepan over medium-high heat. Add arrborio and stir with a wooden, flat spoon until shining (about 2 minutes).
- Add balsamic and allow to reduce (less than 30 seconds).
- Add enough stock to cover the arrborio. Add strawberries.
- Stir very frequently. Once stock has nearly absorbed, add another portion. Continue this process until the arrborio is done (no longer chewy), about 18-20 minutes.
- Stir in remaining butter and cheese. Garnish with strawberry slices, if desired.