Balsamic strawberry risotto

Name: Balsamic strawberry risotto
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g strawberries; 3 tbsp white balsamic vinegar; 3 tbsp butter; 2 shallots; 300 g risotto rice (e.g. Carnaroli); 2 dl white wine; 8 dl vegetable bouillon; 80 g grated Parmesan; salt and pepper to taste; ½ bunch basil

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Balsamic strawberries

200 g strawberries, cut in half or into quarters

2 tbsp white balsamic vinegar

Risotto

1 tbsp butter

2 shallots, finely chopped

300 g risotto rice (e.g. Carnaroli)

2 dl white wine

8 dl vegetable bouillon, hot

80 g grated Parmesan

2 tbsp butter, cut into pieces

1 tbsp white balsamic vinegar

300 g strawberries, cut in half or into quarters

salt and pepper to taste

Serve

½ bunch basil, leaves torn off

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How it's done

Balsamic strawberries

Mix the strawberries and balsamic in a bowl, set aside.

Risotto

Heat the butter in a wide pan. Add the shallots, sauté for approx. 2 mins. Add the rice and sauté for approx. 5 mins. until translucent, stirring constantly. Pour in the wine and reduce almost completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is just al dente. Add the cheese, butter, balsamic and strawberries, mix in, season.

Serve

Plate up the risotto, top with the balsamic strawberries and basil.

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«Balsamic strawberry risotto»

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4 people

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