Chef Chuck's Strawberry Risotto

Risotto alle Fragole

A surprisingly delicious strawberry risotto, yes strawberries, and its sweet and savory. The creamy arborio rice and salty parmigiano cheese complemented the sweet juicy strawberries, this is a favorite.
The rice takes on a reddish hue, so it's quite appealing to the eye.

Strawberry Risotto

1 cup arborio rice
1 tablespoon butter
1 tablespoon olive oil
1 small red onion, finely chopped
1 cup white wine
4 cups vegetable broth, warm
2 cups organic strawberries, chopped
1 cup parmigiano cheese, grated

In order to make a traditional risotto, it takes about 25 minutes to prepare, so pull up a chair and enjoy. Prepare strawberries by washing, removing stems and core and cutting into small pieces, crush with a fork, set aside. In a large frying pan heat butter and olive oil, saute onions till translucent. On medium to low heat add rice and let it toast for a minute or two, stirring occasionally. Pour in wine and let it reduce for approximately 2 minutes. Start adding warm broth one ladle at a time and stir, when it almost dissipates add another ladle. When half the broth is used, add crushed strawberries continue with adding broth till it is finished. Sprinkle on parmigiano and salt, garnish with a strawberry or two and serve.