A bold classic from the 1980s, this dish is a stunning fusion of Italian tradition and playful elegance. Far from a dessert, Risotto alle Fragole is a sophisticated savory masterpiece known for its creamy texture, eye-catching pink hue, and a perfect tug-of-war between sweet and tangy that pairs wonderfully with our Sparkling Grenache!
| Serving Size: | 4-6 |
| Cook Time: | 00:45:00 |
| Difficulty: | Moderate |
Ingredients
- 3 tablespoon olive oil
- 3 tablespoon unsalted butter
- 1 small onion finely chopped
- Sea salt
- 2 cup Arborio or Carnaroli rice
- 2 cup hulled and halved strawberries
- 1 teaspoon sugar
- 1/2 cup dry red wine
- 3 1/4 to 3 3/4 cup chicken, light meat, or vegetable stock, heated to a simmer
- 1 cup grated Parmigiano Reggiano or Grana cheese
- Optional garnishes: 2 tablespoons genuine aged balsamic vinegar, 2 tablespoons chopped chives, freshly cracked black pepper
Directions
Step 1 Heat the oil and butter together in a large heavy bottomed pot over medium low heat until butter is melted. Add the onions and a pinch of salt and cook until onions are soft and translucent. Add the rice and stir continuously until the rice is chalky looking with a white dot visible in the center, about 5 minutes. (“Toasting” the rice in fat is a critical part of the technique for successful risotto and some Italian recipes call for you to keep it moving with the onions and fat for up to 10 minutes but I find 5 sufficient.)
Step 2 Add strawberries and sugar, stir to combine, and cook a few minutes until strawberries start to wilt. Add the red wine and stir until the wine is absorbed. Add 1 cup of simmering broth and stir until mostly absorbed. Keep adding the broth in 1/2-cup increments, stirring and waiting to add more liquid until the risotto until the liquid is almost completely absorbed. Repeat until the rice is cooked, still firm but with no hard white dot in the center of the grain.
Step 3 Add a final 1/4 cup of broth and stir. Add the cheese and more salt if the risotto needs it. Remove from the heat, cover, and let rest five minutes. Garnish with the optional garnishes (choose only one) and eat immediately.
