Thursday, June 16, 2011

Strawberries and Cream Risotto


I've made risotto before, and I love it.  I love its creaminess and it doesn't bother me in the least to have to constantly stir it for thirty minutes.  The end result is delightful!  I was completely sold on this recipe the first time I saw it--I guess the daring part of me was completely open to a somewhat sweet, somewhat savory version of risotto.  Now, to be clear, this isn't really dessert.  It is more savory than sweet.  I served it as a side to caramelized onion and Italian sausage stuffed focaccia, and the balance of the sweet and creamy to the garlicky and salty was perfectly fantastic!  I seriously can't wait until I make this again!




Strawberries and Cream Risotto
Source:  Sugarcrafter

2 Tbsp butter
1/2 yellow onion, diced
1 1/2 cups strawberries, hulled and cut into chunks
1 cup arborio rice
1 cup white cooking wine
1 cup chicken broth (I always make my broth from a boullion cube.  1 cube to 1 cup of water.)
2 cups water
1/4 cup heavy cream
Additional chopped strawberries, for garnish

Directions:
In a small glass measuring cup, microwave the boullion cube in 1 cup of water for 3 minutes.  Stir to completely dissolve boullion.  Add broth to a larger mixing cup and add the 2 cups of water.

In a Dutch oven (I used my enamel covered cast iron one), melt the butter over medium heat, and then add in the onion. Cook until softened.

Add in the strawberries, and cook until they soften as well, a couple minutes.  Stir frequently so they don't stick to the bottom.

Add the rice, and then cook 1-2 minutes. Pour in the wine.  Again, stir frequently so the rice doesn't stick to the bottom.  Once the wine is absorbed, begin adding the chicken broth, 1/2 cup at a time, stirring constantly.  Once the broth has been absorbed, add another 1/2 cup, stir frequently until liquid is absorbed.  Continue this process until all the broth has been used.  This should take no less than 30 minutes. 

Once broth is gone, and the risotto is creamy, off the heat and stir in the cream.  Incorporate well.  Transfer to a serving bowl and garnish with additional chopped strawberries.  Serve warm.

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