To celebrate Valentine’s Day, I have decided to cook this summery pink hued strawberry risotto. It’s savoury and the strawberries are cooked and taste similar to the way tomatoes do, slightly tart and blanched with the salt in the cheese and creaminess of the rice.
Cooking Time: 30 minutes
Skill Level: Easy
- 125g of butter
- 1 shallot or small brown onion, finely chopped
- ½ leek, white section only, finely chopped
- 300g of Arborio or carnaroli rice
- ½ cup (125ml) of dry white wine or rose
- 2 litres of vegetable stock, heated and warm
- 250g of strawberries, finely chopped reserving a few as the garnish
- 1 small block (100g) of pecorino romano cheese, finely micro planned
- A few sprigs of basil
- Cracked pepper for garnish
Watch the process
- Melt 125g of butter in a large pan on low to medium. Then add in 1 finely chopped shallot and ½ finely chopped leek and cook for a few minutes on medium.
- Add in 300g rice and cook in the pan for a few minutes on medium to high to lightly toast the rice. You’ll see the grains go from a translucent colour to a slight opaque.
- Then add in ½ cup wine and cook off the alcohol for 2 minutes.
- Then slowly add in the 2litres of vegetable stock, one ladle at a time and gently stirring allow the rice to absorb the liquid. Once the rice absorbs the liquid, add another ladle until all is used and the rice is al dente. Soft but with a bit of a crunchy bit in the centre.
- Add in the chopped strawberries to the last ladle of liquid and cook for a further few minutes. The strawberries will turn the risotto rice into a soft pink hue.
- Turn off the heat, add a knob of butter, a handful of cheese, close the lid and let it sit for a few 2 minutes.
- Serve on a plate and let the risotto spread across the plate into a large circle.
- Garnish with black pepper, a layer of cheese and slice of fresh strawberry and basil. For a Valentine’s Day touch, Slice a strawberry into a heart shape and add on top!
- Serve and enjoy immediately.