Strawberry Risotto? Prosecco Perfect Summer Time

Strawberry Risotto ©AlvaroMaccioni

SERVES 4

1 BOTTLE OF NINO FRANCO PROSECCO

1 MEDIUM SIZE ONION
1 STICK OF CELERY
1 SMALL CARROT
500G OF RIPE STRAWBERRIES
75G OF BUTTER
75ML OF EXTRA VIRGIN OLIVE OIL
1.6L OF VEGETABLE STOCK
100G OF GRATED PARMESAN CHEESE
375G OF RISOTTO RICE SALT AND PEPPER TO TASTE

Open the chilled bottle of Nino Franco Prosecco, take a chilled glass out of the refrigerator or even better, the freezer, fill it and have a few sips, continue through out risotto stirring proscess. Refill as needed.

Finely chop the onion, celery and carrot. Chop the strawberries in quarters.

Take a large saucepan and pour into it: the olive oil and add the celery and carrot.

Leave it to cook until the carrot and celery start to colour. Now add the onion and let it cook altogether until the onion is transparent (do not let onion go brown).

Add the rice and a good splash of Prosecco and stir continually until the ingredients have amalgamated.

When the rice has got to this point, add 100g of strawberries and stir in well, adding ladle by ladle the vegetable stock.

If there are no cooking times on the packet, the rice will need to be cooked about for 25 minutes. For the last six minutes add the rest of the chopped strawberries and stir well.

For the last two minutes add the grated parmesan and the butter, taking the risotto off the heat, always stirring in well the parmesan and the butter. Wait two minutes and serve.

Shared by Dacotah Renneau

www.ninofranco.it/en/