Okay, you’re going to need to trust me on this one. I too was a doubter when I came across this twist on the classic Italian risotto. But it works. In fact this savoury risotto is almost as bitter-sweet as the average long term relationship, though of course that’s not my hidden message. What is my hidden message? Erm, something along the lines of ‘Come on, life’s an adventure, how bad can a new flavour be?’
- 450 g Strawberries
- 1 tbsp Sapa
- 1/2 tsp Salt
- 300 g Risotto rice
- half a glass of Prosecco or other sparkling white wine
- 1 tbsp Butter
- 1 Basil, small bunch, finely shredded
- 50 g Parmesan, grated
- 1 litre Vegetable stock
- 2 medium Onions, finely chopped
- 2 tbsp Extra virgin olive oil with Basil
- Wash, hull and roughly chop the strawberries, then marinade them by tossing in the sapa and leaving for about 30 minutes. Prepare 1lt/35fl oz of vegetable stock and bring to boil. Heat the basil olive oil in a wide-bottomed saucepan and add the chopped onions. Add the salt. Stir a couple of times then lower the heat. Cover the pan and allow the onion to sweat for a good 10-15 minutes. Check to make sure it is not catching or browning.
- When the onion is very soft and translucent, add the risotto rice, raise the heat and stir in the rosé or white wine. Let the wine bubble and evaporate. Now add the strawberries and all their juices. Add enough of the simmering water to just cover the rice. Cook and stir continuously, but gently, until all the water has been absorbed. Cover again and repeat the process. By the time the second lot of water has been absorbed, the rice should be al dente. Take it off the heat.
- Stir in the butter, shredded basil and half the grated Parmesan. Cover and set aside for 5 minutes. Check the seasoning and serve with the remaining Parmesan.