Strawberry Risotto with VOLPE Artisan Baker
There’s something particular to a locally-grown strawberry that makes all other versions pale in comparison (talking to you, California). Like a fine wine, you can taste the spirit of a place in a strawberry, not to mention the weather and soil that produced it.
Our opportunity to enjoy this simple pleasure is rapidly disappearing as the season moves on to blueberries, currants, and stone fruit. Pick up a basket of these early summer gems from any one of our numerous strawberry growers (full list available here), and make this Strawberry Risotto from Lisa Posatska of VOLPE Artisan Baker tonight!
Strawberry Risotto (Risotto Alle Fragole)
By: Lisa Posatska
Serves 2 to 3 people
- 1 small onion, finely chopped
- 2 tbsp butter
- 200 g risotto rice
- 60 mL white wine
- 500 mL to 1 L stock
- a handful of strawberries, chopped
- 4 tbsp parmesan, grated
- saba (grape must reduction) or aged balsamic vinegar, to serve
Use a wide pan to make risotto, preferably with straight sides. Keep the stock in a small pot, simmering on the stove.
Sautée the chopped onion in 1 tbsp of butter, over a low-medium heat, until translucent but not browned (about 2 to 3 minutes).
Add the rice (unrinsed) and stir, heating each grain of rice but again, not browning it. Continue stirring until it is heated through (another 2 minutes).
Add the wine and stir until it evaporates.
Add the stock one ladleful at a time. Stir continuously (making sure that the rice doesn’t stick to the bottom of the pan) until most of the stock is evaporated. Then, add another ladle of stock and repeat the process.
After 15 minutes, check the rice for doneness. It should be al dente, which means it is cooked but has a “bite” or “chew” to it. If it’s not ready, keep repeating the above process (stock, stir, repeat) until it is, checking it after each addition of stock.
When the rice is al dente, add the chopped strawberries and stir for 2 minutes.
Remove the pan from the heat and stir in 1 tbsp of butter and 3 tbsp of parmesan. Cover and let rest for 3 minutes.
To serve, spoon a good amount of risotto into a pasta plate and top with a few strawberry slices, a sprinkle of parmesan, and a drizzle of balsamic or saba.