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Strawberry Risotto

Risotto con Fragole
Fruit risotto is made in some parts of Italy as alta cucina. Here is one with strawberries; blueberries are also an option.


6 tablespoons unsalted butter

1/4 cup finely chopped leeks

2 cups Arborio rice

2/3 cup dry white wine

4 cups hot chicken broth

1 cup chopped strawberries or blueberries plus several whole berries for garnish

1/2 cup grated Parmigiano Reggiano cheese


Heat the 4 tablespoons of butter in a heavy saucepan. Add the leeks and cook until translucent. Add the rice and stir until it is well coated with the butter. Begin to add the wine a little at a time,and stir continually over medium heat until it is absorbed. Once you have used up all the wine start to add 1/2 cup of broth, stirring as it is absorbed.Continue adding ladle fulls of broth, and stirring continuously for about 20-25minutes or until the rice is cooked, but remains slightly firm to the teeth.

Remove from the heat, stir in the berries and add the remaining butter and the parmesan cheese. Serve hot and garnish with whole berries.

This recipe is featured on show 1925 -Fantastic Strawberries.


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