Simone Prest developed this Strawberry Risotto recipe to showcase the depth and versatility of Parmigiano Reggiano. Dare to cook something different? Simone’s risotto recipe takes Parmigiano Reggiano and strawberries to a new level.
Simone Prest developed this Strawberry Risotto recipe to showcase the depth and versatility of Parmigiano Reggiano. Dare to cook something different? Simone’s risotto recipe takes Parmigiano Reggiano and strawberries to a new level.
~35 minutes
4
hard
Simone Prest developed this Strawberry Risotto recipe to showcase the depth and versatility of Parmigiano Reggiano. Dare to cook something different? Simone’s risotto recipe takes Parmigiano Reggiano and strawberries to a new level.
For the Strawberry Risotto:
For the Parmigiano Reggiano PDO Fondue:
To Finish:
Purée 150 g of the strawberries with 1 ladle of stock until smooth
Dice the remaining 100 g and keep aside
Warm the cream in a small saucepan (do not boil)
Gradually whisk in the Parmigiano until smooth and velvety
Optional: Add a pinch of nutmeg
Keep warm over a bain-marie or on very low heat
In a wide pan, sauté the shallot in olive oil until soft and translucent
Add the rice and toast for 2 minutes until glossy
Deglaze with rosé wine and let it fully evaporate
Start adding hot stock a ladle at a time, stirring constantly
After 8 minutes, stir in the strawberry purée
After 3 more minutes, add the diced strawberries
Continue adding stock until the rice is al dente and creamy (15–18 minutes total)
Remove from heat and stir in butter and Parmigiano. Adjust salt
Use a ring mold or spoon to shape a neat circle of risotto in the center of a warm plate
Spoon a layer of Parmigiano fondue on top, letting it spill slightly over the edges
Add a few fresh strawberry slices and tiny mint leaves for color and aroma
Splash balsamic glaze and cheese fondue artistically around and on the risotto — like an abstract painting. Use a brush or spoon flicks for effect
Optional: Add a hint of lemon zest for brightness
