GeeCee's Not-Entirely-Original Miscellany

You get a savory dish from this recipe. The strawberries provide a lot of color and a moderate amount of flavor; not much sweetness. I garnished mine with some sliced strawberries. It's great with salmon! I must credit the source: Risotto by Judith Barrett and Norma Wasserman. It's one of my favorite cookbooks. I had another risotto cookbook at one point and kept coming back to this one.

Strawberry Risotto

Brodo - 5 cups chicken or vegetable broth

Soffrito -
3 tablespoons unsalted butter (or part veg oil)
1/3 cup finely minced onion
1/2 cup diced strawberries
1/4 cup of sweet wine

Riso - 1 1/2 cups Arborio rice (I also think California short grain rice works very well in risotto).

Condimenti - 1 tablespoon unsalted butter, 2 tablespoons grated Parmesan cheese.

Method: Bring the broth to a simmer. Heat the butter in a heavy casserole (or dutch oven) over moderate heat. Add the onion and saute for 1 - 2 minutes until it softens. Add the strawberries and cook until they begin to release their juice. Add the wine and cook until syrupy (about 1 T of liquid)

Add rice to the soffrito and stir for about 1 minute, coating all the grains. Add the broth, 1/2 cup at a time, until nearly absorbed. Save a 1/4 cup to add at the end. The rice should be ready after about 20 minutes--tender and firm. Add the last 1/4 cup of broth and the condimenti (butter & Parm) and stir to combine.

Enjoy!