Printer friendly version
-
Risotto alle fragile con scaglie di grana
- Prep time:
- 15 mins
- Cook time:
- 40 mins
- Serves:
- 4
Gennaro Contaldo cooks a ‘70s Italian risotto dish with an unusual twist of summer strawberries
Ingredients
- 4 tbsp Extra virgin Olive oil
- 2 small Shallots, finely chopped
- 250g Arborio rice
- 60ml prosecco
- 1 litre vegetable stock
- 500g Strawberries, hulled, half quartered and half roughly chopped
- 50g freshly grated parmesan
- 20g parmesan shavings
Method
1. Heat the oil in a pan, add the shallots and sweat over a medium heat for 2-3 minutes, or until softened. Stir in the rice and coat each grain with the oil.2. Stir in the prosecco and simmer until almost all of the liquid has evaporated. Add a ladleful of stock, stir and simmer for a minute, then stir in the roughly chopped strawberries. Gradually add the remaining stock, stirring all the time between additions.
3. When the rice becomes al dente, remove from the heat and stir in the butter and grated parmesan. Add salt to taste if desired.
4. Leave the risotto to rest for one minute. To serve, spoon the risotto into shallow serving bowls and top with the quartered strawberries and parmesan shavings.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
please note that the word is fragole [strawberry....italian for those who are not familiar with the language] good risotto Iwould prefer to use slightly under ripe straws for this recipe as much as I love Genna...it is a bit of a fantasia and and a waste of avery good fruit sorry Gennaro.