Balsamic World USA put a fun and festive twist on risotto by adding a sweet addition.
- 11 1/2 Ounce Rice
- 8 Ounce Strawberries
- 3 1/2 Ounce Butter
- 1 Onion
- 1 Cup White wine
- 2 Cup Vegetable broth
- 1/2 Cup Fresh cream
Chop strawberries keeping some aside for garnishment.
Fry in a pan butter and onion previously chopped. In the pan add the rice and torrefy; add white wine and let it evaporate over high heat.
Cook rice stretching it with the broth a little at a time. Almost cooked, add strawberries and cream and whisk.