Risotto with strawberries

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.