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.
Fresh Basil Pesto
Makes 6 jars - Cook in 5 minutes
- 100g basil, fresh
- 40g pine nuts
- 60g pecorino
- 150g Parmigiano-Reggiano
- 200g Extra-virgin olive oil
- 2 garlic cloves
We will prepare the pesto in two batches, to avoid overheating. Place in a blender half the quantity of each ingredient: 50g of basil, one garlic clove, 100g of extra virgin olive oil, 30g of pecorino, 75g of Parmesan and 20g of pine nuts. Blend everything and salt to taste. Follow the same process with the remaining ingredients.
You can either use this pesto immediately and make a delicious Pasta al Pesto. Otherwise place the pesto in jars, cover with olive oil and freeze. There is no need to vacuum seal the jars, as we risk cooking the pesto. Buon Appetito!