Juliet's strawberry risotto with Parmesan

Ingredients for 2 servings:

• 500 g strawberries
• 2 shallots
• 800 ml vegetable stock
• 4 tbsp olive oil
• 250 g risotto rice
• 200 ml dry white wine
• 50 g butter
• 50 g Parmesan, grated
• 1 handful of mixed herbs, unchopped (basil, arugula, parsley)
• 3 tbsp olive oil
• 30 g Parmesan cheese

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash, hull, and sort the strawberries. Quarter or eighth half and set aside. Cut the remaining half into small pieces. Peel and finely dice the shallots. Heat the vegetable stock and bring to a boil. Sweat the shallots in 4 tablespoons of hot olive oil in a saucepan until translucent. Add the rice and stir until translucent. Add the white wine and strawberry pieces. Once the wine has been absorbed, pour in the remaining white wine and continue stirring. Each time the rice has absorbed the liquid, add a ladleful of hot stock. After 20 minutes, the risotto is ready—the rice should still have some bite. Then stir in the butter and 50g grated Parmesan cheese and fold in the reserved strawberries. Season with salt and pepper. Meanwhile, heat 3 tablespoons of olive oil and fry the herb leaves in batches for a few seconds until crispy. Drain on kitchen paper. To serve, arrange the strawberry risotto on plates. Grate freshly over Parmesan cheese (using a vegetable peeler or, even better, a truffle slicer) and serve garnished with the fried herbs. Serves 2 as a main course or 4-5 as an appetizer.