A refined and surprising first course, where the sweetness of fresh strawberries meets the depth of Le Purissime Strawberry jam, an authentic fruit jam that gives 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 chop 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 while stirring.
Deglaze with white wine and let it evaporate.
Add half of the fresh strawberries and start cooking by adding the hot broth little by little.
After 8 minutes of cooking, add the remaining fresh strawberries and '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).
Off the heat, stir in butter and Parmigiano Reggiano, adjusting with salt and pepper.
Plate and garnish with a basil leaf and, if desired, some sliced fresh 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.
Italy, 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 |
