- 3 cups chicken stock
1 cup strawberries, washed and hulled
2 tablespoons butter
1 cup arborio rice
1/4 cup white wine
3/4 cup freshly grated parmigiano-reggiano
Salt and freshly ground pepper
- Bring chicken stock to a boil over high heat. Add strawberries and blanch for 30 seconds. Remove berries, purée in a food processor, and set aside. Turn off heat and cover stock.
- Melt butter in a heavy pan over low heat. Add rice and stir constantly for 1 minute. Add wine, cooking till absorbed. Add stock, 1⁄2 cup at a time, stirring constantly; allow rice to absorb each 1⁄2 cup before adding more. Rice should cook in about 25 minutes. Remove from heat.
- Stir in berries and parmigiano-reggiano. Season with salt and pepper.
- Rice, Main Dishes