Strawberry Risotto with Balsamic Vinegar of Modena and Parmigiano Reggiano
INGREDIENTS (serves 4)
- 320 g classic Carnaroli rice
- 200 g fresh strawberries
- 1 lt. hot vegetable broth (or hot water)
- 40 g grated Parmigiano Reggiano (plus extra shavings for garnish)
- 2 tablespoons of Del Duca “High Density” Balsamic Vinegar of Modena
- Extra virgin olive oil, to taste
- Salt and pepper, to taste
PREPARATION
Heat the vegetable broth (or water) and keep it warm throughout the cooking process.
Wash the strawberries, remove the stems, and slice part of them. Blend the remaining strawberries to create a purée and set aside.
Heat a saucepan, add the rice, and toast it for 2–3 minutes, stirring continuously. Begin adding the hot broth (or water) one ladle at a time, stirring often. After about 10 minutes, add the strawberry purée. Continue cooking, adding broth as the rice absorbs it.
When the rice is al dente (around 15 minutes total cooking time), turn off the heat. Add the extra virgin olive oil and grated Parmigiano Reggiano. Stir vigorously to create a creamy consistency.
Plate the risotto and garnish with sliced strawberries, Parmigiano Reggiano shavings, and Del Duca “High Density” Balsamic Vinegar of Modena.
Wash the strawberries, remove the stems, and slice part of them. Blend the remaining strawberries to create a purée and set aside.
Heat a saucepan, add the rice, and toast it for 2–3 minutes, stirring continuously. Begin adding the hot broth (or water) one ladle at a time, stirring often. After about 10 minutes, add the strawberry purée. Continue cooking, adding broth as the rice absorbs it.
When the rice is al dente (around 15 minutes total cooking time), turn off the heat. Add the extra virgin olive oil and grated Parmigiano Reggiano. Stir vigorously to create a creamy consistency.
Plate the risotto and garnish with sliced strawberries, Parmigiano Reggiano shavings, and Del Duca “High Density” Balsamic Vinegar of Modena.