Ingredients

The following ingredients have 4 Servings
  • 3 cups chicken or vegetable stock
  • 1 cup strawberries (washed and hulled)
  • 2 tbsp butter
  • 1 cup arborio rice
  • 1/4 cup white wine
  • 3/4 cup freshly grated Parmigiano-Reggiano
  • Salt and freshly ground pepper

Instruction

  • Bring chicken stock to a boil over high heat. Add strawberries and blanch for 30 seconds. Remove berries, purée in a food processor, and set aside. Turn off heat and cover stock.
  • Melt butter in a heavy pan over low heat. Add rice and stir constantly for 1 minute. Add wine, cooking till absorbed. Add stock, 1/2 cup at a time, stirring constantly; allow rice to absorb each 1/2 cup before adding more. Rice should cook in about 25 minutes. Remove from heat.
  • Stir in berries and Parmigiano-Reggiano. Season with salt and pepper.