STRAWBERRY AND CALVADOS RISOTTO

STRAWBERRY AND CALVADOS RISOTTO

Recipe Created By:

Romano and Francesco Belfiore

Serves

4

ready in

20 minutes

difficulty

Easy

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.

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