PROSECCO RISOTTO WITH STRAWBERRIES
Recipe Created By:
Carmela Sereno Hayes
What you will need
- 350 g Riso Gallo Rustico Carnaroli risotto rice
- 650 ml vegetable stock
- 30 g butter (I use salted)›
- 1 tbsp Rustico Filippo Berio Extra Virgin Olive Oil
- 2 small banana shallots (peeled and finely cubed)
- 1 garlic clove (peeled and crushed)
- 200 ml prosecco
- Salt & pepper to season
- 60g Parmigiano Reggiano grated
- 30 g butter to finish
- 1 tbsp Mint leaves chopped finely (Plus extra for finishing)
- 350 strawberries quartered steeped in 50ml prosecco (reserve a few strawberries for finishing)
How to prepare:
This dish is one that does require the sweetest of strawberries so please only make this during the UK British strawberry season window which is approximately from mid-May to the end of September, dependant.
Warm the stock in a small saucepan and check for seasoning. Add the butter and extra virgin olive oil to a shallow sauté pan and fry off the chopped shallots until translucent, this will take approximately 5 minutes. Add the garlic and stir.
Scatter in the Riso Gallo risotto rice and stir, coat the rice in the shallot mixture and toast the grains over a medium heat for 2 minutes. Add the prosecco to the toasted rice and stir. Allow the prosecco to evaporate, 2 minutes or so.
Add a ladle of stock at a time into the rice and stir. Once absorbed add another ladle of stock and cook the rice to your taste. Season with salt and pepper.
Strain the strawberries and reserve the prosecco for drinking.
Just before serving stir in the Parmigiano Reggiano and butter. Stir well to incorporate the flavours fully. Cover and rest the risotto for 5 minutes.
Stir the risotto, add the chopped mint leaves and the prosecco steeped strawberries.
Serve with an additional scattering of strawberries, tiny mint leaves and a drizzle of extra virgin olive oil.
Carmela’s tip: For an additional flavour of opulence, I like to also add a shot of prosecco over each plate of risotto once served at the table, this of course is optional.