Milanese Strawberry Champagne Risotto
From minitindel 15 years agoIngredients
- 32 oz. excellent quality chicken or vegetable stock shopping list
- 2 oz. brown butter and 4 sliced strawberries to garnish shopping list
- 2 oz. extra virgin olive oil shopping list
- 4 oz. unsalted butter shopping list
- 2 shallots, minced shopping list
- 2 cups arborio rice shopping list
- 8 oz. champagne, spumante or other dry sparkling wine shopping list
- 4 oz. Strawberry, thawed shopping list
- 3 oz. parmigiano Reggiano cheese, grated shopping list
- 3 tbsp. chopped parsley shopping list
How to make it
- Warm stock in a saucepan and leave over low heat until needed.
- Sauté strawberries in brown butter and a pinch of salt for 1 minute, and keep warm until needed.
- Heat oil and 2 ounces butter in a heavy bottomed sauté pan over medium-high heat
- . Add shallot and sauté 1 minute. Add rice and sauté approximately 1 minute, stirring constantly until rice begins to sizzle and pop.
- Add sparkling wine and allow it to absorb almost completely, stirring constantly.
- Add Strawberry puree and allow it to absorb almost completely, stirring constantly.
- Add stock one cup at a time, stirring constantly until each cup is absorbed and the correct texture is reached.
- Stir in cheese, remaining 2 ounces butter and parsley. Season well with salt and ground black pepper.
- Top each portion with slices of sautéed strawberry and serve immediately.
The Rating
Reviewed by 2 people-
Risottos are great and this is a special treat with the addition of strawberries which are perfect with the sparkling wine.
You have my 5 fork rating Sherry
Michaeltrigger in loved it -
This sounds scrumptious. Love the addition of strawberries. Great post. You have my 5. Yummers.
chefmeow in Garland loved it
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