STRAWBERRY AND CALVADOS RISOTTO
Recipe Created By:
Romano and Francesco Belfiore
What you will need
- 200 g Vialone Nano Risotto rice
- 40 g butter
- 1 l hot chicken stock
- 50 g grated Parmesan
- 250 g strawberries
- 3 tbs. Calvados
How to prepare:
Fry the risotto in the butter in a heavy bottomed saucepan.
Add a ladleful of the hot stock and simmer then add 100 g of chopped strawberries.
As the stock is absorbed add more stock when necessary. Continue in this way for about 16 minutes.
Remove the risotto from the heat and stir in the Parmesan, butter and Calvados.
Divide the risotto between 4 dishes and decorate with the remaining strawberries.