Risotto may not seem like a suitable springtime supper, but when it’s made with juicy, ultra-ripe, and flavorful strawberries, the creamy dish takes on a lighter, fruitier, slightly acidic quality.
Photo by slgckgc.
To make it, you’ll need two cups of extremely ripe strawberries for two cups of carnaroli or Arborio rice. If you’re like me and buy strawberries by the flat, rounding up a couple of cups of the mushy ones shouldn’t be too hard, but you can always set some aside to ripen for this dish.
The hulled and halved berries (along with a teaspoon of sugar) are added after the rice is toasted in fat, but before you start incorporating the wine and broth. You can use your own favourite risotto recipe or, if you’ve never made the creamy rice dish before, click the link below and let Food 52 walk you through it. Don’t be intimidated by all the stirring; it’s easily executed and somewhat soothing.