Strawberry risotto

Ingredients for 4 servings:

• 500 g strawberries
• 300 g Carnaroli rice
• 2 shallots
• 200 ml white wine
• 1 liter vegetable broth, approx.
• 100 g Parmesan
• 100 g butter
• 3 tbsp Mazzetti Balsamic vinegar-vinegar Barrique Speciale

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Spring-fresh with strawberries and balsamic vinegar from Modena

1. Set aside a few strawberries to garnish the dish later. Wash, hull, and slice the remaining strawberries, then toss with the balsamic vinegar. 2. Finely chop the shallots. Melt 40g of butter in a pan and fry the chopped shallot for about 2 minutes, stirring constantly. Add the rice and continue stirring for a few minutes. Deglaze with the white wine. Allow the wine to evaporate, then gradually add the hot stock until the rice is tender (about 18 minutes). 3. Remove from the heat and add the remaining butter, grated Parmesan cheese, and half of the strawberries. Serve the risotto on a plate with the remaining chopped strawberries, the whole strawberries, and basil leaves.