CHAMPAGNE AND STRAWBERRIES RISOTTO

Risotto with champagne and strawberries is an unusual preparation, with a particular taste. A rich and delicate dish, also aristocratic, to try at least once in life. The preparation is very simple and made with few ingredients, so as not to overpower the flavor of strawberries and the small acidity of the champagne. This dish match the same champagne you used for cooking.

Print Recipe

CHAMPAGNE AND STRAWBERRIES RISOTTO

Course

First Course

Cuisine

Italian

Keyword

rice

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 160 g Rice Arborio for risotti
• 150 ml Champagne
• 200 g Strawberry
• 300 ml vegetable stock hot
• 40 g single cream
• 50 g Parmesan cheese
• 50 g Butter
• 1 pinch salt
• 1 sprinkle Black pepper

Course First Course Cuisine Italian Keyword rice Prep Time 15 minutes Cook Time 30 minutes Servings people Ingredients 160 g Rice Arborio for risotti 150 ml Champagne 200 g Strawberry 300 ml vegetable stock hot 40 g single cream 50 g Parmesan cheese 50 g Butter 1 pinch salt 1 sprinkle Black pepper

Instructions

1. Wash the leek (1), drying it and chop it finely (2). Put everything apart on a saucer (3).

   
2. Then gently wash the strawberries (4) and dry them. Take half of them and cut off the vegetable part (5). Put these strawberries in a container (6).

   
3. In the container with strawberries add 20ml of champagne (7), and whisk everything (8) with the blender to make a strawberries sauce. Leave aside and cut off the vegetable part (9) of the remaining strawberries.

   
4. Cut the remaining strawberries into quarters (10), and put them aside on a saucer (11). Then grate the Parmesan cheese (12) and continue.

   
5. Now put the butter to melt (13) in a large pot, and once melted on medium heat, add the chopped leek (14) for one minute. Then raise the heat to maximum and put the rice (15) to toast for a minute.

   
6. Mix well with the spoon (16) so as not to stick the rice on the bottom, and once toasted, add half of the remaining champagne (17). Then mix again (18).

   
7. Now start the classic risotto cooking, adding from time to time a ladle of hot vegetable stock (19), alternating it with the remaining champagne (20), every time the liquid is absorbed. Continue for up to five minutes to the end of cooking, and then add the salt to your risotto (21).

   
8. Then pour the strawberry sauce (22) into the risotto, stirring well (23), and add the strawberries into pieces (24) as well, leaving four for each plate for decoration.

   
9. Finish to cook the rice till the time indicated on the package, and then turn off the heat to pour the single cream (25). Mix it well (26) and add the grated Parmesan (27).

   
10. Then sprinkle the risotto with a little freshly ground black pepper (28) and stir with the spoon (29). Then serve hot, placing the pieces of strawberry on the risotto (30) as a decoration.