Risotto alla fragola / Strawberry Risotto

Serves 4

Ingredients:
2 tbsp Morgenster extra virgin olive oil
½ medium onion, finely chopped
Pinch chilli powder (optional)
½ tablespoon salt
400g risotto rice
100ml white wine
450g strawberries, washed, hulled and roughly diced
1 litre light vegetable stock, hot
30g butter
50g parmesan, grated
½ cup fresh cream
Few extra strawberries for decoration

Method:

Heat the oil in a wide bottomed saucepan and add the chopped onions and a pinch of chilli powder (optional), then add the salt.

Stir a couple of times then lower the heat. Cover the pan and allow the onion to �sweat� for 10 to 15 minutes. Check regularly to make sure it is not catching or browning.

When the onion is very soft and translucent add the rice.

Turn up the heat and stir in the white wine and allow it to evaporate.

Now add the strawberries and their juices.

Add only enough vegetable stock to cover the rice. Cook and stir continuously until all the liquid has been absorbed then add more stock, again covering the rice.

Continue this until all the stock has been used; the rice should now be al dente and taken off the heat.

Add the cream and grated parmesan. Use the extra strawberries for decoration.

Set aside for 5 minutes and serve with the remaining parmesan.

Buon appetito!