Risotto fit for centre court!
Welcome back Wimbledon, we have missed you greatly! With the start of Wimbledon last week, we can all be certain of three small elements; fresh ruby strawberries, Pimm’s by the glass and the British weather which is always a little precarious over the summer. The excitement and tension build as always with the hope of a British final, an uncertainty I know but, I can at least leave you with a sure thing!
Take a delicious yet simply made risotto and pour in the freshness of prosecco bubbles and summer sweet drunken strawberries. This dish is one that does require the sweetest of strawberries so please only make this dish during the UK British strawberry season window which is approximately from mid-May to the end of September. This strawberry and prosecco risotto is a savoury risotto with a delicate back note of summer freshness, so it pairs perfectly for a simple mid-week supper to a garden party soiree.
For an additional flavour of opulence, I like to add a shot of prosecco over each plate of risotto once served at the table, this of course is optional but totally and utterly delicious.
Preparation time: 10 minutes
Cooking time: 25 minutes
650ml vegetable stock
2 tbsp. extra virgin olive oil
2 small banana shallots, peeled, diced
1 garlic clove, peeled, minced
350g Riso Gallo Rustico Carnaroli risotto rice
Salt & pepper, to season
60g Parmigiano Reggiano, grated
30g butter, to finish
1 tbsp. Mint leaves, chopped finely (Plus extra for finishing)
350g strawberries, quartered, steeped in 50ml prosecco (reserve a few strawberries for finishing)
- Warm the stock in a small saucepan and check for seasoning.
- Add the butter and extra virgin olive oil to a shallow sauté pan and fry off the chopped shallots until translucent, this will take approximately 5 minutes.
- Add the garlic and stir.
- Scatter in the Riso Gallo risotto rice and coat the rice in the shallot mixture and toast the grains over a medium heat for 2 minutes.
- Add the prosecco to the toasted rice and stir. Allow the prosecco to evaporate, this will take 2 minutes or so.
- Add one ladle of stock at a time into the rice and stir. Once absorbed add another ladle of stock and cook the rice to your taste, this should take approx. 18 minutes.
- Season with salt and pepper.
- Strain the strawberries and reserve the prosecco for drinking.
- Just before serving stir in the Parmigiano Reggiano and butter. Stir well to incorporate the flavours fully. Cover and rest the risotto for 5 minutes.
- Add the chopped mint leaves and the prosecco steeped strawberries to the rested risotto.
- Serve with an additional scattering of strawberries, tiny mint leaves and a drizzle of extra virgin olive oil.