Hello, Marta - I haven't tried this recipe, either, but saved it for future use. It sounds similar to the recipe Mickey posted, but a little more involved. I hope it's close to what you enjoyed! Let us know if you you try it, please!

Strawberry Risotto
Serves 6

1/2 kg Carnaroli or Arborio rice
5 tbsp extra virgin olive oil
700 g strawberries
1.5 litres boiling chicken stock
6 tbsp Calvados
80 g butter
4 tbsp grated Parmesan cheese

Melt the oil gently in a pan and stir in the rice then let it brown all over. Raise the heat and add two ladles of chicken stock and half the chopped strawberries. When the rice starts to dry add more stock and continue, stirring and adding stock. After ten minutes add the rest of the chopped strawberries, saving just a few for decoration. Continue stirring and adding stock. After another ten minutes taste to see if it is ready and to adjust for salt. If it is still too hard add another ladleful until the risotto is softly firm but not mushy.

When it is ready remove it from the heat source and stir in the butter, the Calvados and the freshly grated Parmesan and let it rest for 5 minutes to complete the "mantecatura". Decorate with the strawberries and serve on a serving dish.