Ingredients
The following ingredients have 2 Servings
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter (divided)
- 3/4 cup chopped onion
- 2 garlic cloves (minced)
- 1/2 teaspoon ground white pepper
- 1 cup uncooked arborio or carnaroli rice
- 1/2 cup dry white wine
- 4 cups low-sodium vegetable broth (warm before starting risotto, simmering)
- 1/4 cup grated parmesan cheese (parmigiano-reggiano recommended)
- 1 1/2 cups chopped fresh strawberries
Instruction
- Heat olive oil and 1 tablespoon butter in a heavy bottom sauté pan over medium heat.
- Add onion and cook until softened and opaque, stirring occasionally, about 5 minutes. Add garlic and pepper, stir, and cook until fragrant, about 1 minute.
- Add rice and stir to combine. Continue stirring and cooking until the edges of the rice are translucent and the center is still opaque, about 2 minutes.
- Add wine and stir to combine. Cook until the rice absorbs the wine, stirring constantly.
- Add warm broth, a ladle at a time, stirring after each addition and constantly stirring while cooking. Wait to add each ladle of broth until the rice has almost soaked up the last addition.
- Test the rice after you have added about 3 cups of broth to see if it is done. It should be al dente, with just a bit of chew to it and not completely soft or mushy.
- Note the risotto will not taste fully seasoned at this point. It will get saltiness from the parmesan cheese.
- The risotto is ready when it is similar to a thick porridge and has a creamy consistency.
- Add one more ladle of broth, remaining 2 tablespoons butter, and parmesan cheese. Stir to combine and keep stirring until butter and cheese has melted.
- Gently stir in strawberries. Serve immediately.
