Strawberry Risotto With Fresh Robiola

Name: Strawberry Risotto With Fresh Robiola
Ingredients: 6 cups chicken stock, homemade or good-quality, low-sodium purchased; 4 tbsp unsalted butter; 1 medium shallot, minced; 2 cups Carnaroli or Arborio rice; 1 cup prosecco; 12 oz ripe but firm strawberries, hulled and thinly sliced; 3 1/2 oz fresh Robiola cheese; 2 oz Parmigiano-Reggiano cheese, grated; Sea salt and freshly cracked black pepper to taste

From Imbibe Magazine·View original →

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Ingredients

6 cupschicken stock, homemade or good-quality, low-sodium purchased
4 tbspunsalted butter
1medium shallot, minced
2 cupsCarnaroli or Arborio rice
1 cupprosecco
12 ozripe but firm strawberries, hulled and thinly sliced
3 1/2 ozfresh Robiola cheese
2 ozParmigiano-Reggiano cheese, grated
Sea salt and freshly cracked black pepper to taste

Preparation

1.
In a saucepan, warm the stock over medium heat until hot. Reduce the heat to medium-low and keep the pan on a nearby burner while you cook the risotto.
2.
Melt the butter in a large sauté pan over medium heat. Add the shallot and cook until translucent, about 5 minutes. Add the rice all at once and stir, being sure to coat all the grains with butter.
3.
Cook for about 5 minutes, stirring constantly, or until the outside layer of the rice grains becomes translucent. Add the Prosecco and stir steadily until completely absorbed, about 2 to 3 minutes.
4.
Begin adding the hot stock, one ladleful at a time, stirring the mixture constantly and adding more stock as each ladleful is absorbed by the rice.
5.
After 15 to 20 minutes, the rice should be cooked, with a nice, dense texture, though it should not be crunchy. Stir in the strawberries and cook for 1 minute longer, then remove from heat and add the Robiola and Parmigiano, stirring well to combine the cheeses and to create an ultra-creamy risotto. Season with salt and plenty of freshly cracked pepper. Serve immediately.