📝 About This Recipe
A sophisticated jewel of Northern Italian cuisine, Risotto alle Fragole is a stunning marriage of savory technique and delicate fruitiness. This vibrant dish balances the creaminess of Carnaroli rice with the bright acidity of fresh strawberries and the floral notes of dry sparkling wine. It is an elegant, unexpected masterpiece that captures the essence of an Italian spring in every velvety spoonful.
🥗 Ingredients
The Broth
- 1.5 liters Vegetable Stock (low sodium, kept at a constant simmer)
The Risotto Base
- 320 grams Carnaroli or Arborio Rice (do not rinse the rice)
- 2 pieces Shallots (minced very finely)
- 60 grams Unsalted Butter (divided into two portions)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 150 ml Dry Prosecco or White Wine (room temperature)
The Fruit
- 300 grams Fresh Strawberries (hulled and diced; reserve 4 whole for garnish)
- 1/2 teaspoon Lemon Juice (to brighten the fruit)
The Finishing Touches (Mantecatura)
- 50 grams Parmigiano Reggiano (freshly grated)
- 2 tablespoons Heavy Cream (optional, for extra silkiness)
- to taste Sea Salt
- 1/4 teaspoon White Pepper (freshly ground)
- 1 tablespoon Aged Balsamic Vinegar (for drizzling)
- 1 tablespoon Fresh Chives (finely snipped)
👨🍳 Instructions
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1
Place the vegetable stock in a medium saucepan over medium heat. Bring to a gentle simmer and maintain this temperature throughout the cooking process. Never add cold stock to your rice.
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2
Prepare the strawberries by washing, hulling, and dicing them into small 1cm cubes. Toss them with a tiny squeeze of lemon juice and set aside.
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3
In a heavy-bottomed wide pan or a traditional copper risotto pan, melt 30g of butter with the olive oil over medium-low heat.
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4
Add the minced shallots to the pan. Sauté gently for 3-4 minutes until translucent and soft, but do not allow them to brown.
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5
Increase the heat to medium. Add the rice to the pan and 'toast' it (tostatura) for 2 minutes, stirring constantly. The grains should become translucent at the edges and smell slightly nutty.
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6
Pour in the Prosecco. Stir and let the alcohol evaporate and the liquid be absorbed by the rice until the pan is nearly dry.
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7
Add your first ladle of hot stock to the rice. Stir gently but frequently. This movement releases the starch, which creates the signature creaminess.
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8
Continue adding stock one ladle at a time, only adding more once the previous ladle has been absorbed. This process should take about 16-18 minutes.
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9
When the rice is about halfway cooked (around the 10-minute mark), stir in two-thirds of the diced strawberries. They will begin to break down and tint the rice a beautiful pale pink.
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10
Continue the ladle-and-stir process. Taste the rice frequently; it should be 'al dente'—firm to the bite but not crunchy or chalky.
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11
With the final ladle of stock, add the remaining diced strawberries. This ensures some pieces remain intact for texture.
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12
Remove the pan from the heat entirely. This is the most crucial step for the 'Mantecatura' (the enrichment).
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13
Vigorously stir in the remaining cold butter, the Parmigiano Reggiano, and the heavy cream (if using). Season with salt and white pepper.
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14
Cover the pan with a lid and let it rest for 2 minutes. This allows the flavors to marry and the consistency to become perfectly 'all'onda' (wavy).
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15
Plate the risotto on flat plates, garnish with a reserved strawberry slice, a sprinkle of chives, and a few drops of aged balsamic vinegar.
💡 Chef's Tips
Always use hot stock; adding cold liquid shocks the rice and stops the cooking process. Choose Carnaroli rice if possible; it has a higher starch content than Arborio and holds its shape better for a professional texture. Don't over-stir; you want to encourage starch release without breaking the grains into mush. If the risotto is too thick at the end, add one final splash of hot stock before serving to achieve the 'all'onda' flow. Use strawberries that are ripe but still firm; overly mushy berries will disappear completely into the rice.
🍽️ Serving Suggestions
Pair with a chilled glass of the same Prosecco used in the cooking for a perfect flavor bridge. A light arugula salad with a simple lemon vinaigrette provides a peppery contrast to the creamy rice. Serve as a 'Primi' (first course) followed by a light grilled white fish or scallops. For a gourmet touch, add a dollop of fresh goat cheese or burrata on top just before serving. A few crushed pink peppercorns on top add a lovely floral heat that complements the fruit.