We love fruity risotto, yes it might sound weird but once you taste this sweet creamy dish you will forever be a fan. Take a beautiful fruit risotto and top it with Balsamic...now we are in love. Try this recipe with any of your favorite berries and combine with your favorite flavor of balsamic! A few of our favorite pairing are fresh blueberries with our Sicilian Lemon Balsamic, peaches with our Black Mission Fig Balsamic and some prosciutto, and of course strawberries with our Pomegranate Dark Balsamic!
1 tablespoon olive oil
4 tablespoons of butter
¼ onion, peeled and finely chopped
1c Arborio rice
1 ¼c strawberries, hulled
¼ of a wineglass dry white wine
2-3c hot vegetable stock
¼c freshly grated Parmesan cheese, plus extra to serve
Balsamic vinegar, to serve
-Pour the stock into a pan and bring to a boil, then reduce the heat and simmer.
-Meanwhile, melt half the butter in another pan. Add the onion and cook over low heat, stirring occasionally, for 5 minutes, or until it is softened. Add the rice and cook, stirring, until all the grains are coated with melted butter.
-Add the wine and cook for 5 minutes, or until the alcohol has evaporated. Add a ladleful of the hot stock to the rice and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes.
-Meanwhile, set a few sliced strawberries aside for the garnish and mash the remainder in a bowl. Ten minutes before the end of the cooking time, add the mashed strawberries to the risotto. When it is almost ready, gently stir in the rest of the butter, the parmesan, and season with salt and pepper. Turn off the heat, put a lid on your risotto and let set for a few mins. Serve garnished with the reserved sliced strawberries and a drizzle of balsamic.