(Risotto with strawberries - Our recipe)

Time: preparation: 5 minutes ........ cooking: 25 minutes 12 tablespoons olive oil 4 tablespoons dried chives 300 g (10 1/2 oz) strawberries 200 ml (7 fl oz - 3/4 cups) dry white wine 1,1 l (40 fl oz - 5 cups) vegetable stock 400 g (14 oz) rice Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Prepare stock, following the instructions on the package. Store it boiling while you're cooking your risotto.
Meanwhile in a large saucepan, add olive oil, dried chives and rice. Cook for 3-4 minutes until rice looks milky. Add wine, and simmer until absorbed, stirring.
At this point add 2 ladlefuls of vegetable stock and simmer until absorbed, stirring. Keep on adding stock, ladle by ladle, until rice is tender.
A minute before the end of cooking, add the strawberries, washed and puréed in a blender or food processor. You have to put apart 4 or 5 fruits to garnish.
Serve after 5-10 minutes.

What's the right wine?
Our suggestion is: Italian "Prosecco".

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".