Risotto con le fragole
Directions
- 1Roughly cut the strawberries and tomatoes.
- 2Sauté onion, garlic, tomatoes, and strawberries in oil.
- 3Add half a glass of white wine and pepper, then cook.
- 4Clean and wash the strawberries for the ragu.
- 5Prepare a strawberry ragu by adding salt, oil, and oregano to the cooked mixture.
- 6Blend the strawberry mixture until smooth.
- 7Filter the blended strawberry mixture and return it to the pan.
- 8Dry toast the rice.
- 9Cook the rice for 14 minutes, adding vegetable broth.
- 10Mantecate the rice with a drizzle of oil and a spoon of goat cheese.
- 11Plate the risotto.
- 12Top with the strawberry ragu, cracked pepper, thyme, cornflower, and a bit of balsamic vinegar.
Ingredients
- chive
- 4 tomatoes
- strawberries
- olive oil
- onion
- garlic
- 0.5 glass white wine
- pepper
- salt
- oregano
- rice
- vegetable broth
- 1 spoon goat cheese
- cracked pepper
- thyme
- cornflower
- balsamic vinegar
Equipment
frying pan
Tips
- Use slightly overripe strawberries.
- Filter the strawberry sauce for a concentrated flavor.
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