Nimrod Borenstein’s Strawberry Risotto
Preparation time: 10 minutes
Cooking time: around 25 minutes
1 small/medium white onion, finely chopped
300g strawberries, hulled and diced
250g arborio rice
1 small glass prosecco or sparking white wine
1 litre vegetable stock
50g grated Parmigiano Reggiano cheese, plus extra to serve
Italian extra virgin olive oil
Finely chop the onion. Wash the strawberries, remove the leaves and dice.
Heat a little olive oil in a heavy pan (a copper saucepan, a Le Creuset casserole or a non-stick pan) and then add the finely chopped onion. Cook the onion on low to medium heat for approximately 5 minutes until soft, stirring frequently. Add a little salt while it is cooking.
Mix in the arborio rice and stir well before adding the glass of white wine.
Wait until the wine has almost completely evaporated and then add some of the vegetable stock, making sure that the level of the liquid is about 1cm above the rice. While it is cooking, add a little more stock so that the rice is never without liquid. From the moment you add the vegetable stock, the total cooking time should be around 18 mins, so time to put a timer on!
After around 8 mins, add the diced strawberries and a little more stock.
After a further 10 minutes (total cooking time is now 18 mins( check that the rice is cooked. You should not add more stock during the last 5 minutes so that by the end of the cooking time there is no more obvious liquid left. If ready, turn off the heat (or keep it very low) and add the parmesan. Stir well, add extra salt if needed. I sometimes add some black pepper as well and a little butter at the end but this is not obligatory. Your risotto is done, enjoy!