Recipe: Strawberry Risotto (using chicken broth and white wine)

STRAWBERRY RISOTTO

3 cups chicken stock
1 cup strawberries, washed and hulled
2 tablespoons butter
1 cup arborio rice
1/4 cup white wine
3/4 cup freshly grated Parmigiano-Reggiano
Salt and freshly ground pepper, to taste

Bring chicken stock to a boil over high heat. Add strawberries and blanch for 30 seconds. Remove berries, puree in a food processor, and set aside. Turn off heat and cover stock.

Melt butter in a heavy pan over low heat. Add rice and stir constantly for 1 minute. Add wine, cooking until absorbed.

Add stock, a half-cup at a time, stirring constantly; allow rice to absorb each one-half cup before adding more. Rice should cook in about 25 minutes.

Remove from heat. Stir in berries and Parmigiano-Reggiano. Season with salt and pepper.

Makes 4 servings
Source: Saveur magazine, Issue No. 6, 1995