The 1980s was a time of food experimentation. Italian chefs were exploring unconventional dishes and flavour combinations, pushing the boundaries of traditional cuisine. Along with renowned Pennette alla Vodka, Strawberry Risotto embodied this modern shift. Try your hand and join Tuscan chef Lisa Banchieri as she takes on this unusual yet tantalising first course.
White onion and strawberries create an acidic taste, mellowed with creamy goats cheese or Stracchino cheese which covers the Carnaroli rice. This rosy-pink risotto uses Italian Extra-virgin olive oil and is topped off with a generous splash of white wine or rosé of your choice, making this a sophisticated addition to your dinner party. We recommend making this strawberry risotto during the springtime when the strawberries are in their prime and garnishing the dish with a drizzle of balsamic vinegar.
Serves 4 - Cook in 40 minutes
- 350g Carnaroli rice
- 300g fresh strawberries, hulled and sliced into small pieces
- 80g butter
- 1 white onion, finely chopped
- 1l vegetable broth
- 60g white wine, or rosé
- 80g goats cheese or Stracchino
- Extra-virgin olive oil
- Salt and pepper
Heat olive oil in a saucepan, on a low heat sweat the finely chopped white onion. Add the rice and allow to toast, stirring continuously. Add the white (or rosé) wine and continue to simmer, stirring until the wine evaporates.
On a medium-high heat, begin to add vegetable broth (approximately 2 fingers) to the rice. Continue to add broth as it evaporates – never cover the rice completely and constantly stir. Stirring ensures the rice doesn’t stick to the bottom and agitates the grains of rice, creating that creaminess from the starch.
Halfway through cooking the risotto, add the hulled and sliced strawberries. Once the risotto is ready, remove from heat and season to taste. Add the butter and caprino, stirring until you have a homogeneous mixture. Serve hot. Buon Appetito!