P+P recipe VII: Summer Strawberry Risotto
It’s strawberry season on the boot and abroad, and with little else going right in the world I figured now is as good a time as ever for strawberry risotto sharing. As I mentioned in my lemon spaghetti post, this dish was purportedly peak 80’s fare, and has since become more of a novelty. As with most things, I’d wager it’s been around much longer but just needed a dash of that 80’s magic (also known as cocaine) to find its spotlight.
Surprisingly, this dish isn’t nearly as sweet as you might think. I was expecting risotto alle Fruity Pebbles but it’s much more subtle, and will no doubt make a nice addition to your summer menu. Some people really amp up the pic-worthy pink and it’s absolutely glorious. If you can get it, go for it.
Best of all and as always with your trusty P+P, this recipe is a breeze to make.
INGREDIENTS:
6 cups vegetable broth
Half an onion
2 ½ oz butter
12 oz risotto rice
½ cup dry white wine (sparkling is best but whatever you have will work, so long as it’s dry)
8 oz strawberries
Parmigiano Reggiano cheese
DIRECTIONS:
Wash the strawberries, remove the leaves, and mince (make sure to set a few aside for garnishing). Melt about 1/3 of the butter in a pot over medium heat and add the onion, finely chopped. When the onion turns golden, add the rice, stirring until it is lightly toasted or transparent in color. Stir in the wine until it is nearly evaporated, then add the broth a few ladlefuls at a time, making sure the first portions are nearly evaporated before adding more. Cook the risotto for about 12–13 minutes before adding the strawberries, stir for about another 5. At this point taste the risotto; if it’s lightly crunchy or al dente you’re ready to stir in the parm and remaining butter and serve.
Serves about 4
NOTES:
The sweetness of this dish ultimately depends on how ripe your strawberries are and how you choose to season it. For example, if you want to up the savory you can garnish with a dollop or two of balsamic vinegar. I suppose you could go the alternative route and make some substitutions for a kind of rice pudding dessert, but I can’t co-sign on that one.
This would typically be a first course or side dish, but also makes for a memorable picnic contribution or party snack when served in those little plastic champagne glasses. You know, end of days but make it fancy.
