Recipe

Milanese Strawberry Champagne Risotto Recipe


Milanese Strawberry Champagne Risotto Recipe
Add Step-by-Step Photos 		Minitindel / All my dishes
2 months, 4 weeks ago
a delicious dish .......different because of the strawberries courtesy to the cookbook rice and risotto
Prep:20m Cook:20m Servings:4

Minitindel

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Ingredients
  • 32 oz. excellent quality chicken or vegetable stock
  • 2 oz. brown butter and 4 sliced strawberries to garnish
  • 2 oz. extra virgin olive oil
  • 4 oz. unsalted butter
  • 2 shallots, minced
  • 2 cups Arborio rice
  • 8 oz. champagne, spumante or other dry sparkling wine
  • 4 oz. Strawberry, thawed
  • 3 oz. Parmigiano Reggiano cheese, grated
  • 3 tbsp. chopped parsley

Directions
  1. Warm stock in a saucepan and leave over low heat until needed.
  2. Sauté strawberries in brown butter and a pinch of salt for 1 minute, and keep warm until needed.
  3. Heat oil and 2 ounces butter in a heavy bottomed sauté pan over medium-high heat
  4. . Add shallot and sauté 1 minute. Add rice and sauté approximately 1 minute, stirring constantly until rice begins to sizzle and pop.
  5. Add sparkling wine and allow it to absorb almost completely, stirring constantly.
  6. Add Strawberry puree and allow it to absorb almost completely, stirring constantly.
  7. Add stock one cup at a time, stirring constantly until each cup is absorbed and the correct texture is reached.
  8. Stir in cheese, remaining 2 ounces butter and parsley. Season well with salt and ground black pepper.
  9. Top each portion with slices of sautéed strawberry and serve immediately.

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Comments

chefmeow 2 months, 4 weeks ago said:
This sounds scrumptious. Love the addition of strawberries. Great post. You have my 5. Yummers.

turtle66 2 months, 4 weeks ago said:
This with Prosciutto Wrapped Chicken Scallopini..(I'm in heaven)

trigger 2 months, 3 weeks ago said:
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
Michael


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