The risotto with strawberries is part of a style of cooking that – I admit it – I do not like always : nouvelle cuisine that is made of ingredients that are not always guessed there between them, a little improvisation that is likely to get to the grotesque.
In the case of risotto with strawberries the approach is happy and so is a recipe that I use sometimes , without making it too often , to vary the flavors to the table ; I chose this light version of course, exclude the use of cream and butter that in spite of the ingredients chosen would make an attempt on the line without sense , obliterating the delicate flavor of the strawberries.
Here is my version of the light risotto with strawberries , to bring to the table a dish Mother’s Day all in pink
Risotto with strawberries – Ingredients
for 2 people
- 80 g Carnaroli rice
- 1 punnet of strawberries
- 1 leek
- 40 grams of fresh goat cheese
- 1/2 glass of prosecco
- vegetable broth
- pink pepper
- sea salt
Clean leek , eliminating the hard part of the leaves and chop into slices very thin white part .
Put the leeks cooked in a little olive oil with a pinch of salt , turning and basting often with vegetable broth if needed until it reaches a soft consistency : Now add the peeled and diced strawberries .
Choose strawberries firm and consistent , and keep aside a couple of fruits to decorate the plate .
Raise the heat and blows up the strawberries quickly : add the rice and let it toast , turning it over carefully.
Feather with prosecco and then begins to slowly cook the risotto with strawberries turning it often and add vegetable stock a ladle at a time : after 10 minutes of cooking, add the goat cheese and mix well together , stirring carefully .
When the risotto is cooked – about 15 minutes – turn off the heat , cover it for a minute or two to make it thicken and serve with a strawberry cut into slices as decoration, sprinkled with pink pepper.