Strawberry Risotto

fx

Sun, 6 Mar 2016 21:04:13 GMT

Thanks for the tip.

Preto

Sun, 29 Apr 2012 07:51:53 GMT

This is a raspberry topnpig, but you can easily subsitute strawberries for the raspberries.Warm Raspberry Muscat SauceThis sauce is delicious poured over ice cream or cheesecake!3 tablespoons unsalted butter3 tablespoons light brown sugar1/4 cup Muscat winepinch of cinnamon1 cup of raspberries1. Melt 2 tablespoons of the butter in a skillet.2. Add brown sugar and stir occasionally over medium heat until dissolved.3.Stir in the Muscat and cinnamon and boil for 1 minute. 4. Remove the pan from the heat and stir in the remaining butter.5. Mix in the raspberries and let cool slightly before serving over ice cream or cheesecake.

fx

Sun, 10 Jan 2010 19:28:17 GMT

Aurelien, I am very glad to hear that! I actually hard forgotten about this recipe. Please do try the pumpkin risotto with amaretti, this one is straight from Heaven!

Aurelien

Fri, 1 Jan 2010 08:06:46 GMT

Bonjour, FX -

Today, I modified your recipe, using blackberries (m�res) instead of strawberries; it was brilliant! This is the 10th recipe posted here that I"ve tried, and all were successes. Thank you so much!

Au

Emma

Mon, 20 Apr 2009 14:49:47 GMT

Muy bien hecha la receta, es un risotto que se comenz� hacer mucho en los a�os 70"s, soy italiana, no vivo de momento all� pero voy de viaje a menudo a la ""bota"" por tener mis raices y familia y les dir� que ya no hay restaurante que ofrezcan este risotto, y es excelente mientras se mantengan bien las proporciones y se utilizen s�lo ingredientes de primer�sima calidad, como lo son el arroz tipo arborio o carneroli, un excelente caldo de pollo concentrado, mantequilla y parmesano reggiano (o en su falta un buen grana padano..) fresch�simos para la mantecatura...y que decir de las fresas que deben ser escogidas maduras y arom�ticas. Muchas gracias por exponer las recetas italianas en su originalidad.

fx

Thu, 2 Apr 2009 11:31:28 GMT

Glad it worked for you Dimitris!

Dimitris Papazimouris

Wed, 1 Apr 2009 02:34:37 GMT

THANKS!!!...THANKS A LOT!!!
Tried your recipe tonight with a very special guest and it worked perfectly!
Nevertheless I have to admit that I put almost double the amount of pulped strawberries than what you suggest, and it worked perfectly... Also I plan for next time to add at least 4-6 sliced strawberries in the mixture... just a couple of minutes before the mantecatura. I think that as long as you balance the sweetness and taste sophistication of the strawberries with the earthiness of Parmesan, and finish everything by marrying the risotto with mascarpone, the whole thing works perfectly! Thanks again... this is definitely becoming one of my favorite recipes...

fx

Wed, 18 Mar 2009 11:40:54 GMT

Yes if you used really ripe wild strawberries that would be some dish!

Marjan

Fri, 27 Feb 2009 18:59:24 GMT

Hi,
I came across your site by pure chance, looking for recipes (almighty internet). One of the best sites I visited, a friend of mine called it: An Ode to Civilization.
Now back to your recipe.
Intrigued by this unusual combination of ingredients, I searched the Net for this recipe and came across a variation that soaks strawberries in white wine overnight and then using the same wine when first ladle of liquid is added to risotto.
I can only imagine how much would profumo of wild strawberries add to this creation.

fx

Wed, 9 Jul 2008 04:23:21 GMT

Walter, I am much honored for this all-FXcuisine meal and very relieved that your guests like it! The main ingredient in the Quail recipe is the rosemary, sometimes I buy rosemary from 3 suppliers to be sure I get one that has this special smell. I grow my own but it is a hardiness-before-taste compromise. The strawberry risotto is very original but definitely part of contemporary Italian cuisine - but you need open-minded guests.

Walter Aprile

Wed, 9 Jul 2008 02:54:40 GMT

Yesterday night I cooked this for Dutch and Korean friends that are somewhat familiar with Italian cuisine - but nobody had ever eaten risotto with strawberries! I used vegetable broth and 1/2 kg of strawberries (for something like 400 grams of rice). The result was very delicate, with a definite strawberry flavor. Excellent! I was a bit worried myself, since I am a rather traditional cook, but I was pleasantly surprised.

As a second course I did your "Quails in Rosemary, Garlic and Red Wine Sauce", but since Quails were not available I substituted, shame on me, chicken breasts split into three parts, and I accompanied it with "Sicilian Drowned Broccoli". Again, the guests loved it and had many questions as to the source of these fantastic recipes :-)

parshu.narayanan

Wed, 12 Sep 2007 08:32:30 GMT

hi FX, the risotto looks great and I want to try it, but assuming only fresh ingredients are kosher, is there any fruit I can substitute for the strawberries? (The only very-sweet-with-a-sour-note fruit I can think of is an Alphonso mango.) Though the point of the dish may be lost somewhat, the reason for the forcible substitution will be the lack of suitable frsh strawberries in a hot country like mine. They are available, but they taste like, well, French-farmed Mangoes would :-). I can find branded Italian risotto rice (hidden behind the giant basmati bags) in the local supermart, but no Euro-strawberries. Incidentally, unlike a pro like Denis, I"m ok with the butter/cream and not the muscle-work to release the starch because a)all mothers and by extension their friends are beyond judgement and so are their recipes and b) the fat in my view holds the grains better together for a pulao-eater than mixing it too much.

Mansi

Tue, 28 Aug 2007 21:29:40 GMT

HI, first time on your blog! I love strawberries, maybe should try this risotto recipe sometime!-Mansi

fx

Fri, 24 Aug 2007 00:25:39 GMT

Denis thank you for your visit! Butter is the most common fat used for mantecatura all over the north of Italy and olive oil is quite out of the ordinary for risotto and does add a strong taste of its own. I"m sure it works fine in some risottos but generally speaking you"d need something with a more neutral flavor. By cream I meant the heaviest of Swiss creams, Cr�me de Gruy�re, that is so thick you can actually stick a spoon in it and it stays up. Outside Switzerland you"d need to use Mascarpone or butter. As for mixing like crazy, you are right that this could break up the grains, but the risotto has to be cooked al dente and if you don"t mix very quickly, the butter might break.

Denis Johnston

Thu, 23 Aug 2007 10:47:43 GMT

I read your blog from time to time and for the most part enjoy your writings, however I must make my point here�I am a CEC (certified executive chef) living in Hawaii, trained in Paris, extern in Antibes @ La Bonne Auberge and we don"t train to make risotto, we know how to make risotto.When this is done we do not mix like a mad man as it would break up the delicate grains of rice and we never add cream, as this is the lazy cooks way to make a risotto.The natural starch would become evident from the 20 minutes of stirring the rice and then become creamy without the cream. A true aficionado would never add butter; just good cold pressed olive oil... Merci.

Hannah

Wed, 22 Aug 2007 08:39:07 GMT

Oh my goodness! I cannot wait to try this one. Strawberries are still (barely) in season where I live. This will be a perfect change of pace.As always, your photos are beautiful. I love the contrasting blue plate and red strawberries.