Risotto Alle Fragole - Strawberry Risotto

I should have written this ages ago, but if you recall, back when I ended up with a surplus of cherries, thanks to the Mariquita Farms mystery box delivery, I also ended up with a boat-load of strawberries. Since I was already looking up a variety of desserts to use up said fruit before it turned moldy (a battle I've often struggled with), I thought that turning to other solutions other than sweets much just help.

I've often been intrigued by the fruit risottos in SS: Blueberry risotto, apple risotto, strawberry... Initially, when I first got this book, it wasn't really all that tempting to me. I would have much rather tried the more recognizable risottos (like Milanese) but in the years since then, I've had the opportunity to taste a white wine pear risotto that was simply fantastic! The flavour was subtle but very satisfying and now, a strawberry risotto didn't seem so much of a stretch anymore but rather a great way to use up my strawberry surplus without yet another dessert.

The recipe is pretty straight forward: just another risotto. Heat up your vegetable stock, chop an onion (I used a red onion this time), sauté it in some butter, add the rice, stir to coat and cook. Pour in some white wine (I used a cup and a half of Sauvignon Blanc here), cook till it evaporates then start the stock adding show.

There are conflicting tales of how to make risotto: Some claim you have to stir constantly and never let it stick, others claim you don't need to stir it much at all , scrape the bottom, don't scrape the bottom... I myself am a fan of the don't stir much plan that Mario shows Mark in the NY Times video.

About 20 minutes in, after a couple of ladles full, I added a bit over 2 cups worth of strawberries that I've mashed up. When the rice is almost done (tender but still al dente), I turned off the heat, added a cup of half and half (instead of light cream) and seasoned it with salt and pepper. The remaining strawberries made for a gorgeous garnish - I enjoyed playing around with different toppings.

The flavour was very different from the risottos I normally make, and like the pear risotto I'd had before, it was very subtle. It tasted a bit like savoury Strawberries and Cream. I think at the first bite, the resemblance to an ice cream flavour was a bit off-putting (who put onions in my strawberry ice cream!?) but it quickly grew on me and by the 3 or 4th bite, I was sold. It was delicious and worked out quite well with the garlic kale and miso-glazed tofu I served with it.

However, I don't know if I'd be able to sell the more conservative palates in my acquaintance-base. Definitely save this as a surprising treat for your more open-minded eaters and serve it with something that would act as a savoury complement and contrast - perhaps something with earthier notes.

Tasty Factor: A- Ease of Preparation: A- (I suppose this depends on how easy you think a risotto is) Modifications: Yes. But only minimal ones: cut down a bit on the high-caloric factor with half and half instead of light cream.