Strawberry Risotto Food

STRAWBERRY RISOTTO RECIPE

Steps:

• Wash the strawberries then dry them well. Remove the green tuft and cut them into small pieces. Keep a few whole strawberries for the final decoration.
• Chop the onion and sauté over medium heat in a pan with 3 tablespoons of extra virgin olive oil. Add the rice and cook for 2/3 minutes, always stirring, untill the grains are slightly glassy.
• add the white wine, stir and let it evaporate, over high heat. We recommend a Prosecco wine. Then add the hot vegetable stock. At first, there will be a sizzle: part of the stock, in contact with the hot pan, evaporates. Then immediately add another ladle of stock. During cooking, the rice must always be covered with stock; in this way it releases the starches and the grain does not break.
• Halfway through cooking, after about 8 minutes, add half of chopped strawberries, stirring constantly. Strawberries become creamy and give the risotto its characteristic color.
• When the rice is cooked, after another 8/10 minutes, turn off the heat. Add grated Parmigiano cheese and butter. Stir to combine and finish with the remaining strawberries. Strawberry risotto is ready! You can add two or three drops of balsamic vinegar, a few mint leaves and decorate with strawberries.

STRAWBERRY RISOTTO RECIPE | COOK THE BOOK

Steps:

• Pour the stock into a pan and bring to a boil, then reduce the heat and simmer.
• Meanwhile, melt half the butter in another pan. Add the onion and cook over low heat, stirring occasionally, for 5 minutes, or until it is softened. Add the rice and cook, stirring, until all the grains are coated with melted butter.
• Add the wine and cook for 5 minutes, or until the alcohol has evaporated. Add a ladleful of the hot stock to the rice and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes.
• Meanwhile, set a few whole strawberries aside for the garnish and mash the remainder in a bowl. Ten minutes before the end of the cooking time, add the mashed strawberries to the risotto. When it is almost ready, gently stir in the cream and season with salt and pepper. Serve garnished with the reserved whole strawberries.

STRAWBERRY RICE PUDDING RISOTTO

Steps:

• Rinse and hull strawberries. In a small saucepan over medium heat, cook strawberries, 1/2 cup sugar, and lemon juice. When berries are soft, gently mash and set aside to cool.
• In a large saucepan, bring the water to a boil. Add the rice and cook until almost all the water has evaporated. Lower the heat to medium and add the milk, scraped vanilla seeds, and lemon zest. Stir frequently until the pudding has thickened, about 20 minutes. Stir in remaining sugar and allow to cool.
• To serve, swirl strawberry mixture into rice pudding. Alternately, layer pudding and strawberry mixture in tall clear glasses.

STRAWBERRY RISOTTO

Steps:

• Heat stock in medium saucepan, and keep it at a low simmer, covered.
• Melt butter over low heat in large, heavy-bottomed pan.
• Sauté onion until softened but not brown, 5 to 10 minutes.
• Add rice and toast it for several minutes, stirring with a wooden spoon to coat grains in butter.
• Increase heat to medium-low and add wine. Cook until it evaporates.
• In a bowl, mash berries roughly with potato masher.
• Set aside.
• Begin adding stock, one ladleful at a time, cooking and stirring constantly.
• Add another ladleful when the previous is just about absorbed.
• Keep pot at a low but active simmer.
• You'll be stirring and adding for about 20 minutes.
• Halfway through cooking process, add mashed berries.
• When rice is almost tender, stir in cream and season with salt and pepper.

SPRING PROSECCO STRAWBERRY RISOTTO FOR TWO

Steps:

• Warm broth in a saucepan over low heat.
• At the same time, heat olive oil in a large saucepan over medium-high heat. Add rice and stir until fully coated with oil and pale gold in color, about 2 minutes. Pour in Prosecco and stir constantly until wine is fully absorbed.
• Add 1/2 cup warm broth and stir until broth is absorbed. Add 1/2 cup broth and strawberries; stir until absorbed. Add 1/2 cup broth, Grana Padana cheese, and goat cheese; stir until absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly, until liquid is absorbed and rice is tender yet firm to the bite. Stirring in the broth should take about 18 minutes in all. Turn off the heat and allow to rest 2 minutes before plating.
• Divide rice onto 2 plates and top each with 1 teaspoon balsamic vinegar.

STRAWBERRY RISOTTO

Steps:

• Heat stock and keep warm.
• Heat oil in a heavy-bottomed pot and saute onion until it softens.
• Add strawberries and cook until they lose their color and soften, stirring often.
• Stir in the Marsala and cook until it is almost absorbed.
• Stir in the rice and cook about 30 seconds.
• Begin adding the stock, about one cup at a time, and cook over medium heat, stirring often, until liquid is almost absorbed. Repeat until rice is tender and creamy but still a little firm in the center.
• Stir in the cheese and serve. Start the meal with a plate of freshly steamed asparagus topped with a little olive oil and balsamic vinegar.

STRAWBERRY RICE PUDDING RISOTTO

Steps:

• Rinse and hull strawberries.
• In a small saucepan over medium heat, cook strawberries, 1/2 cup sugar, and lemon juice. When berries are soft, gently mash and set aside to cool.
• In a large saucepan, bring the water to a boil.
• Add the rice and cook until almost all the water has evaporated.
• Lower the heat to medium and add the milk, scraped vanilla seeds, and lemon zest.
• Stir frequently until the pudding has thickened, about 20 minutes.
• Stir in remaining sugar and allow to cool.
• To serve, swirl strawberry mixture into rice pudding.
• Alternately, layer pudding and strawberry mixture in tall clear glasses.

STRAWBERRY RISOTTO (RISOTTO ALLE FRAGOLE) RECIPE - (4.3/5)

Steps:

• 1. Heat large pan over medium heat. Add in a knob of butter and olive oil. 2. When the butter-oil mixture is heated, add in diced onions and sweat it until translucent and aromatic. Stir in rice followed by white wine and cook till the alcohol has evaporated. Stirring regularly prevents the rice from burning and sticking onto the pan. 3. Reduce the heat to low. Pour in a ladle of stock or two, stir frequently and allow it to simmer for a minute. 4. Stir in strawberry chunks and add in more stock along the way, one ladle at a time until the liquid in the pan is reduced and absorbed into the rice. 5. Continue to cook till rice turns al dente. Remove from heat and add in another knob of butter, freshly grated parmesan and salt to taste. Cover pan with a lid and allow it to stand for a minute. 6. Serve with strawberries, grated parmesan and a little drizzle of balsamic vinegar as you wish. Enjoy!