Strawberry Risotto with Arborio
A late-spring and early-summer risotto with Acqua e Sole Arborio and field-grown Italian strawberries: a two-batch technique (300 g diced added at minute 8 of cooking, 100 g in raw slices at serving), cider vinegar to balance the sweetness, mantecatura off the heat with just a thread of extra virgin olive oil, no butter and no cheese. From our kitchen at Lumellogno.
- Time: 35 min
- Servings: 4
Source: Acqua e Sole
Ingredients
- Acqua e Sole Arborio rice
- ripe but firm Italian strawberries
- small shallot
- light vegetable stock
- dry white wine
- teaspoons cider vinegar
- tablespoons delicate extra virgin olive oil
- Fine salt, freshly ground black pepper
- Fresh mint or basil leaves