Risotto with strawberries and Balsamic, it is the right time to prepare it!
If you have never thought of strawberries with risotto, trust our advice and prepare it by adding Balsamic Vinegar. You will not be disappointed. Discover the new flavours resulting from this unusual combination.
Risotto with strawberries and Balsamic Vinegar, the right choice to conquer the most demanding palates.
Ingredients for 4 people:
- 320 g of rice
- 3 shallots
- 20 g of butter
- 1 l of vegetable broth
- 2 spoons of Extra Virgin Olive Oil
- 150 g of strawberries
- 1 glass of champagne or brut sparkling wine
- 150 g of cream
- 200 g of Parmigiano cheese
- 4 spoons of Balsamic Vinegar PGI
For our vegan friends, use the same recipes without Parmigiano cheese and butter.
Take a saucepan and fry the shallot (finely chopped) with oil and a little bit of salt. When it is wilted, without browning it, add the rice.
Brown the rice for about two minutes and add the glass of wine. Leave it until evaporates.
Cook the rice by adding some vegetable broth a little at a time. Add the Balsamic Vinegar of Modena PGI halfway through cooking.
In the meantime, wash the strawberries and cut them into pieces. Leave some of them for the final garnish.
Before the rice is completely cooked, add the strawberries and when cooked, add the Parmigiano cheese and a knob of butter to make it stir.
Serve the rice on a plate adding the strawberries for the garnish and some Balsamic Vinegar of Modena.
For a correct use of the Balsamic Vinegar of Modena, I would like to point out that in this recipe we have used Balsamic Vinegar of Modena PGI because it can be put in a pan during cooking food. While Traditional Balsamic Vinegar of Modena is always and only used raw to season your dishes. Using it in cooking would be a big mistake.
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Greetings from Modena.