Ingredients for 4/5 people:500 g risotto rice (Carnaroli) 250 g strawberries 3 shallot8 tbsp Extra Virgin Olive Oil80 g grated Parmigiano1 knob of butter4-5 mint leaves salt and pepper1 L water1 small carrot½ stalk of celery a little sprigs of parsley1 small tomato1 piece of onion salt
The first thing to think about is the vegetable broth: put a saucepan over the heat with the water, the vegetables, washed and cleaned, and a small pinch of salt; leave to simmer slowly for about half an hour.
In the meanwhile wash the strawberries, with their stalks on, leave them to drain well and then "pat" them dry with kitchen paper; now remove the leaves and stalks, cut half of the fruit into pieces and put half to one side. Chop the shallots and sauté them with the oil, over a moderate heat, in a deep pan. When the shallot has softened, add the rice and toast it, stirring well with a wooden spoon. Turn up the heat, pour in the prosecco and season with salt and pepper. When the alcohol has evaporated, lower the heat again and continue cooking the rice adding a “romaiolo” (= ladle) or two of vegetable broth.
Purée half of the strawberries with a food mill and put the purée into the pan with the rice; stir and pour in a little more broth. Continue adding small amounts, only when the liquid has been absorbed, until the rice is cooked. Take the pan off the heat and immediately stir in the butter, then add the pieces of strawberry that you put to one side, the Parmigiano and, lastly, the mint leaves, torn up by hand. Another good stir and it’s ready!
Serve this unusual risotto, with its pink colour and its singular, delicious flavour, straight away.