Milanese Strawberry Champagne Risotto |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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a delicious dish .......different because of the strawberries courtesy to the cookbook rice and risotto Ingredients:
32 oz. excellent quality chicken or vegetable stock |
2 oz. brown butter and 4 sliced strawberries to garnish |
2 oz. extra virgin olive oil |
4 oz. unsalted butter |
2 shallots, minced |
2 cups arborio rice |
8 oz. champagne, spumante or other dry sparkling wine |
4 oz. strawberry, thawed |
3 oz. parmigiano reggiano cheese, grated |
3 tbsp. chopped parsley |
Directions:
1. Warm stock in a saucepan and leave over low heat until needed.
2. Sauté strawberries in brown butter and a pinch of salt for 1 minute, and keep warm until needed.
3. Heat oil and 2 ounces butter in a heavy bottomed sauté pan over medium-high heat
4. . Add shallot and sauté 1 minute. Add rice and sauté approximately 1 minute, stirring constantly until rice begins to sizzle and pop.
5. Add sparkling wine and allow it to absorb almost completely, stirring constantly.
6. Add Strawberry puree and allow it to absorb almost completely, stirring constantly.
7. Add stock one cup at a time, stirring constantly until each cup is absorbed and the correct texture is reached.
8. Stir in cheese, remaining 2 ounces butter and parsley. Season well with salt and ground black pepper.
9. Top each portion with slices of sautéed strawberry and serve immediately.
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