Directions

Put on a low fire in a deep thick pan, and add the olive oil. When it is hot add the diced white onion and then some salt (the salt is basilar whenever you cook any kind of vegetable, as take the water out of the product). Let it cook a minute and when the onions start becoming golden, increase the flame and add the rice. Let it toast for 20 seconds and then start stirring for an additional 2~3 minutes. When the rice is well toasted, add the sliced strawberries. Add a little more salt and let it cook for a minute or two, with continuous stirring. When the strawberries start melting a little, add the 2 glasses of champagne, and let it evaporate. The champagne will slowly evaporate as well as its alcohol, leaving a great taste on your rice and adding a complexity and sweetness that you will surely enjoy.

Once all the champagne has evaporated, start adding the broth little by little. Let the rice absorb the broth before adding more and keep stirring. After 13 ~ 15 minutes by taste, the rice will be ready. Check if the risotto has enough salt, and eventually add some. Take away from the fire, and add the butter and the parmesan cheese, stir until the butter is all melted. Let it sit there for 2 minutes and then serve right away, decorating with a fresh cut strawberry, some extra shaved Parmesan and a little olive oil. You want your risotto to be not too liquidy, actually must be quite dry, and shiny from the butter. Enjoy it with the rest of the champagne, which will match well with the cheese and will help at every sip cleaning your mouth from the richness of the dish. It’s really important to get the right kind of rice. You want plump, medium grain rice that contains a lot of starch, the types Arborio or Carnaroli are traditionally best.