31.3.12

Strawberry fields forever

"Let me take you down 'cause I'm going to... Strawberry fields... nothing is real... and nothing to get hung about..."

When you grow up between The City (Mexico City) and Central Mexico's strawberry fields, like me, you probably learn how to use strawberries in your everyday life: milkshakes, smoothies, desserts, starters, salads, etc. But I had to come to Italy to learn how to use them in a first course! So here's one of my favorite dishes, perhaps 'cause it brings back my childhood memories, perhaps 'cause it's soooo good and easy to make!:



Strawberry risotto
(serves 2)

Ingredients:

10 tablespoons of rice (Arborio or Carnaroli type)
300 gr. of strawberries (washed and diced)
1 glass of sparkling wine (like Franciacorta or Champagne - don't be cheap, use a good one!)
1/2 an onion, diced
120 gr. of butter
2 dl. of vegetable stock 
5 tablespoons of olive oil
2 strawberries to garnish


In a pan, fry the diced onion in the olive oil and add the rice. Let it toast for 1 minute and then add the wine. Let it evaporate and then start pouring the stock: scoop by scoop while it cooks (do not let the rice dry or stick to the bottom of the pan) for 15 mins. approx. A couple of minutes before the rice is fully cooked, add the strawberries, toss and continue to pour the stock until the rice is fully cooked. Turn off the stove and add the butter, mix until it has melted.
Serve and garnish with a strawberry.

Wine pairing: Franciacorta Rosé would be the best option, but the same sparkling wine you used for the rice is fine as well.