A refined and surprising first course, where the sweetness of fresh strawberries meets the depth of 'Le Purissime' Strawberries, an authentic fruit jam that adds creaminess and color to the risotto. The final stirring with Parmigiano Reggiano adds a touch of elegance and harmony, for a unique taste experience, perfect to impress your guests in spring or for a romantic dinner.
Wash and cut the fresh strawberries into small pieces.
Finely chop the onion and sauté it with extra virgin olive oil in a saucepan.
Add the rice and toast it for 2 minutes, stirring.
Deglaze with white wine and let it evaporate.
Add half of the fresh strawberries and start cooking by gradually adding the hot broth.
After 8 minutes of cooking, add the remaining fresh strawberries and the 'Le Purissime' Strawberry Jam, mixing well.
Continue cooking by adding broth little by little, until the rice is creamy and al dente (about 18 minutes in total).
With the heat off, stir in butter and Parmigiano Reggiano, adjust with salt and pepper.
Plate and garnish with a basil leaf and, if desired, some fresh sliced strawberries.
For a sweet-savory contrast
Store in the refrigerator, well covered, for up to 1 day. Reheat with a little water or broth to regain creaminess. Do not freeze.
Italia, Toscana
| Energy (kcal) | 67.55 |
| Carbohydrates (g) | 5.87 |
| of which Sugars (g) | 1.05 |
| Fat (g) | 3.88 |
| of which Saturates (g) | 1.64 |
| Protein (g) | 1.62 |
| Fiber (g) | 0.32 |
| Sale (g) | 0.34 |
