Discover a creative twist on traditional risotto with this strawberry risotto. Expertly crafted by Chef Adriano Cavagnini, the creamy Arborio rice from Riso Gallo blends seamlessly with ripe, fresh strawberries for an unforgettable sweet-savory harmony.
Ingredients for 4 servings
Preparation steps
1. In a heavy-bottomed pan, heat the olive oil and butter over medium heat. Gently sauté the chopped shallot until softened, without browning. Add the Arborio rice and stir for 2-3 minutes until the grains become glossy and translucent.
2. Pour in the balsamic vinegar and let it evaporate. Add half the vegetable stock. Stir continuously, adding more stock in ladlefuls as it absorbs, maintaining a gentle simmer.
3. After about 20 minutes, when the rice is nearly al dente, stir in the chopped strawberries.
4. Once the rice reaches perfect al dente texture, remove from heat and let rest for 1 minute.
5. Stir in additional butter, olive oil, and grated Parmesan until creamy and velvety.
6. Serve on warmed plates, garnished with strawberry slices, a drizzle of balsamic vinegar, and fresh mint leaves.
Riso Gallo risotto rice is available at PLUS, Vomar, and larger Albert Heijn branches.
Recipe by Chef Adriano Cavagnini
