Strawberry Risotto

Preparation Time: about 1 hour

Serves 8

INGREDIENTS

• 3 cups hulled strawberries, roughly chopped
• 3 tablespoons Le Ferre Extra Virgin Olive Oil with Mint
• 1 tablespoon Ritrovo Selections Organic Citrus Balsamic Vinegar
• 2 teaspoons Casina Rossa Fiori & Salt, divided
• 6 cups vegetable stock
• 6 tablespoons unsalted butter
• 1 onion, finely chopped
• 1 package (1.1 lb/500 gm) Ritrovo Selections Organic Carnaroli Rice
• 1 ½ cups fruity white wine such as Riesling, Gewürztraminer, or Chenin Blanc
• ½ cup Parmesan cheese, grated
• ½ cup heavy cream
• White pepper

• Parmesan cheese
• Fresh basil chiffonade
• A drizzle of Le Ferre Extra Virgin Olive Oil with Mint
• Ritrovo Selections Organic Citrus Balsamic Vinegar
• A whole strawberry, sliced with stem intact and fanned.

DIRECTIONS

1. Place the chopped strawberries in a bowl and toss with the Le Ferre Extra Virgin Olive Oil with Mint, Ritrovo Selections Organic Citrus Balsamic Vinegar, and 1 teaspoon of the Casina Rossa Fiori & Salt, mix and set aside.
2. Pour the vegetable stock into a pan and bring it to a boil, then reduce the heat and simmer.
3. Meanwhile, melt the butter in a heavy skillet or French oven. Add the onion and cook over low heat, stirring occasionally, for about 5 minutes, until it is softened, but not browned. Add the rice and cook, stirring, until all the grains are coated with melted butter.
4. Add the wine and cook for 5 minutes, or until the alcohol has evaporated. Add a cup of the hot stock to the rice and cook, stirring, until it has been absorbed. Continue adding the stock, one cup at a time, and stirring until each addition has been absorbed. This will take about 20 minutes.
5. When the rice is tender, add the strawberries until they are just heated through. Gently stir in the Parmesan cheese and cream. Season with the additional 1 teaspoon (or more) Casina Rossa Fiori & Salt and white pepper.

Buon Apettito!