the recipe of the first vintage and creamy

the recipe of the first vintage and creamy


The rice with strawberries is a First course elegant, fresh and colourful, reminiscent of the mythical 80s, when experimentation in the kitchen led to the discovery of original combinations. Despite everything you might think, pairing fruit with a first course is a successful experiment: the taste of strawberries goes perfectly with that of White wineand everything is mixed with the rice, without being cloying or too sweet, but very delicate.

The recipe proposed here foresees the addition of strawberries to the risotto, to obtain a good Pink colour, and it is not necessary to add cream, because it is very creamy. You can stir the plate with a cheese you choose: the most suitable are goat cheese, robiola or gorgonzola; You can also prepare strawberry risotto to accompany grilled or sweet and sour chicken.

In our version we use Carnaroli rice: characterized by large, tapered grains, it holds up well when cooking, as it has a higher amount of amylose, and retains a firm consistency and perfectly al dente; alternatively, you can use Vialone nano or Arborio, varieties equally suitable for this type of preparation.

Discover how to prepare strawberry risotto following the step-by-step procedure and tips. Sweet, juicy and irresistible, strawberries are the undisputed protagonists of Spring season: try them combined with a delicate ricotta cream, as in the soft cake, or with chocolatein the delicious reinterpretation of the classic mimosa cake.

How to prepare strawberry risotto

Prepare the vegetable broth by cooking the vegetables in a saucepan with cold water for about 35 minutes one. Once ready, strain it and keep it warm.

Peel and chop the onion two.

Collect it in a pan with butter. 3put on the fire and let dry gently.

pour the rice 4 and toast, stirring constantly.

doused with white wine 5 and let it fade.

Cover with the filtered broth and heat 6.

season with salt 7 and cook the rice, adding more hot broth if necessary.

Meanwhile, wash the strawberries and remove the stem. 8.

Cut it into small pieces 9.

When there are about 4-5 minutes left to cook, add the strawberries to the rice. 10.

Remove the rice from the heat and add the butter. eleven.

Add the grated Parmesan 12 and creams well.

Transfer the risotto to a serving plate and serve hot. 13.

storage

We recommend preparing strawberry risotto and enjoy it hot right now.





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