Savory Strawberry Risotto Recipes

Steps:

• 1. Heat 1T b of theutter and olive oil in a saucepan. Add the onions and sweat on a medium heat. Meanwhile, roughly chop HALF the strawberries but do not add just yet.
• 2. Stir in the rice and coat each grain. Stir in the white wine and simmer until evaporated, then turn the heat to low.
• 3. Add a ladle of stock (About 1/2 cup), stir and simmer for a minute or two, then stir in the roughly chopped strawberries. Gradually add the more and more stock, stirring all the time between additions, until a risotto consistency is formed.
• 4. When the rice becomes al dente, add thyme and remove from the heat and stir in a the other 1T of butter and grated parmesan. Add salt to taste if desired
• 5. Leave to rest for a minute. Quarter the remaining strawberries and scatter onto the risotto with some more grated parmesan, and a little balsamic vinegar if desired, and serve hot! and enjoy! :)

Steps:

• Heat stock and keep warm.
• Heat oil in a heavy-bottomed pot and saute onion until it softens.
• Add strawberries and cook until they lose their color and soften, stirring often.
• Stir in the Marsala and cook until it is almost absorbed.
• Stir in the rice and cook about 30 seconds.
• Begin adding the stock, about one cup at a time, and cook over medium heat, stirring often, until liquid is almost absorbed. Repeat until rice is tender and creamy but still a little firm in the center.
• Stir in the cheese and serve. Start the meal with a plate of freshly steamed asparagus topped with a little olive oil and balsamic vinegar.

Steps:

• Heat stock in medium saucepan, and keep it at a low simmer, covered.
• Melt butter over low heat in large, heavy-bottomed pan.
• Sauté onion until softened but not brown, 5 to 10 minutes.
• Add rice and toast it for several minutes, stirring with a wooden spoon to coat grains in butter.
• Increase heat to medium-low and add wine. Cook until it evaporates.
• In a bowl, mash berries roughly with potato masher.
• Set aside.
• Begin adding stock, one ladleful at a time, cooking and stirring constantly.
• Add another ladleful when the previous is just about absorbed.
• Keep pot at a low but active simmer.
• You'll be stirring and adding for about 20 minutes.
• Halfway through cooking process, add mashed berries.
• When rice is almost tender, stir in cream and season with salt and pepper.