Risotto with strawberries and Occelli® with Barolo
Ingredients
12-15 strawberries
350 g of Carnaroli rice
1 shallot
Vegetable broth to taste
80 g of Occelli® with Barolo
30 g Occelli® butter
Extra virgin olive oil to taste
Preparation
Wash the strawberries and, once the stalk has been removed, cut them into small pieces. Finely chop the shallot and sauté it in a little extra virgin olive oil.
When it is wilted, add the rice and toast it over a fairly high flame for 1-2 minutes. Then add the strawberry pieces and stir to combine.
Moisten with a few ladles of broth and cook the rice, adding more vegetable broth when necessary.
When the rice is ready, stir it off the heat with the Occelli® butter and the grated Occelli® Barolo.
Serve it very hot, after letting it rest for a couple of minutes.
