For ➍-➏*2 tbs minced onion (or shallot)
3 tbs julienned celery
50 g unsalted butter
400 g short-grained rice (preferably Carnaroli, otherwise Arborio)
25 cl good dry sparkling wine**
simmering vegetable broth
350 g firm strawberries, hulled & finely sliced
4 tbs grated Parmigiano***
Sauté the onion and celery until well wilted in ⅔ of the butter, then remove them from the pot with a slotted spoon and set them aside.
Stir the rice into the butter and cook over a moderate flame, stirring, for 5-7 m.
Stir the onion and celery back into the rice, stir to heat through, and add the wine. Continue stirring until the wine is completely evaporated, then begin adding broth a ladle at a time.
The rice should be done in about 15 m.
Stir in the strawberries, cook stirring gently for 1 more m, turn off the flame, stir in the remaining butter and cheese, cover for 1 m.
Serve in individual portions: set aside the 4 prettiest strawberries, split them, and place them on top of the ristto in the bowls, garnishing with either mint or celery leaves.
*Cut down quantities by ¾ for ➍
**Use a dry white wine instead
***For a more creamy variation: add 12 cl cream to the risotto instead of cheese, don't use leek, use dry white wine, add salt and pepper when finishing cooking, decorate with a few mint sprigs. You could serve it with a thickened balsamico glacé around it.
Read the tip on making a quick risotto.
