Tuesday, June 16, 2009
Spring Strawberry Risotto
Despite all the rain (or because of all the rain, what do I know?), this year is great for strawberries; the Union Square market is swoony with the seductive scent of ripe, red berries. Sadly, those berries don't look nearly so good after the quart you impulsively bought has gone a bit sloppy--or even moldy--in the fridge. No one can drink that many strawberry margaritas.
Strawberry risotto is not, as far as I can tell, a recent invention. There is nothing fussy or fusiony about it. Nor, oddly enough, is there anything fruity. The taste is a bit vegetal, with a lingering memory of strawberry insinuating itself into the sauce. Light yet hearty, it is a perfect dinner for cool spring nights. I served the risotto with veal meatballs and a watercress-arugula salad, but it can certainly stand alone as a lighter vegetarian meal.
2 tablespoons unsalted butter
1-2 shallots, chopped
1 cup strawberries, pressed down a bit
1 cup arborio rice
1/2 dry white wine, heated
3 or so cups chicken or vegetable stock, heated
salt, black pepper
When the stock is absorbed, add more. Keep doing this until the rice reaches the texture you prefer; traditionally, there should be some "bite" in the middle. The degree of bite is up to you; I like it just a bit past discernible. The rice should be creamy, saucy, but not at all sloppy.
Add a handful of parm, salt if necessary, and a good grinding of black pepper. Serve with the rest of the wine, which I hope you remembered to put back in the fridge.
Posted by Barbara L. Hanson at 11:34 AM
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