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Sweet and Savory Recipes For Strawberry Risotto

Strawberry Risotto Two Ways — Sweet and Savory

In my search to find exemplary strawberry dishes, I encountered bushels of dessert recipes for tarts, shortcakes, and everything in between. Yet it was when I stumbled upon an unconventional use for the garden strawberry that I found myself most intrigued. One of the most interesting recipes, for an unorthodox risotto, takes the strawberry in a savory direction similar to that of strawberry spaghetti, calling for other ingredients such as chicken stock, parmigiano-reggiano, and pepper. Not feeling like salt with your strawberries? Well, it's impossible to forget that they make a fine addition to a sweet rice pudding as well. Make one — or both — when you read more.

Sweet Strawberry Risotto

Sweet Strawberry Risotto

Recipe for Strawberry Risotto Dessert

Ingredients

  1. 1 quart whole milk
  2. 1 quart half-and-half
  3. 1 cup sugar
  4. 2-1/2 cups uncooked Arborio rice
  5. 1/2 teaspoon salt
  6. 1 vanilla bean, split
  7. 4 to 6 whole cloves, tied in a 100-percent-cotton cheesecloth bag
  8. Strawberry sauce

Directions

  1. In a 3-1/2- or 4-quart slow cooker stir together milk, half-and-half, sugar, rice, and salt. Add vanilla bean and cloves. Cover and cook on low heat setting for 5 hours. Do not stir.
  2. Remove vanilla bean and cloves. Let stand 15 to 30 minutes before serving. (If pudding gets too thick upon standing, stir in additional milk to make desired consistency.) Serve warm or chilled with strawberry sauce.

Makes 16 servings.

Savory Strawberry Risotto

Savory Strawberry Risotto

Recipe for Savory Strawberry Risotto

Ingredients

  1. 3 cups chicken stock
  2. 1 cup strawberries, washed and hulled
  3. 2 tablespoons butter
  4. 1 cup arborio rice
  5. 1/4 cup white wine
  6. 3/4 cup freshly grated parmigiano-reggiano
  7. Salt and freshly ground pepper

Directions

  1. 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.
  2. 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.
  3. Stir in berries and parmigiano-reggiano. Season with salt and pepper.

Serves 4.

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