Risotto alla Fragole (Italian Strawberry Risotto)
A recipe for Risotto alla Fragola (Italian Strawberry Risotto)! Rice is simmered in chicken stock with fresh strawberries and freshly grated Parmesan for a light, summer side.
Servings 6 Servings
Ingredients
- 6 cups (1 1/2 liters) chicken stock
- 2 1/4 ounces (60 grams) unsalted butter divided
- 1 medium shallot peeled and finely chopped
- 8 ounces (227 grams) fresh strawberries hulled and halved, divided
- 3 tablespoons (44 milliliters) brandy
- 18 ounces (500 grams) risotto rice (Carnaroli or Arborio)
- Salt and pepper to taste
- 1/2 cup (50 grams) freshly grated Parmesan cheese plus additional for serving
Instructions
- In a medium pot, heat the stock and bring it to a light simmer.
- In a large saucepan, melt half the butter over medium low heat. Add the shallot and cook until softened. Stir in half of the strawberry halves and cook for another 2 minutes.
- Pour in the brandy and continue to cook until evaporated. Add the rice and stir to thoroughly coat. Season as desired with salt and pepper.
- Add the simmering stock, 1/2 cup at a time, and stir continuously until the liquid has been absorbed before adding more stock. Continue adding stock and stirring until the rice is creamy and soft, but with a slightly firm bite, about 20 minutes.
- Stir in the remaining strawberries and butter, then the Parmesan cheese.
- Serve immediately with additional Parmesan cheese and freshly ground black pepper if desired.