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Strawberries and champagne risotto

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Ingredients

Adjust Servings:
200 g Carnaroli rice
200 g strawberries
1 spoon butter
20 g parmigiano reggiano
lemon thyme
1 glass champagne
1 small shallot
1 l vegetable broth

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Strawberries and champagne risotto

Features:
  • Gluten Free
Cuisine:

Agrodolce... lunch for two!

  • Serves 2
  • Medium

Ingredients

Directions

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A simple risotto to make, but sophisticated on the palate… if you love sweet and sour you will fall in love with it!

It’s romantic aspect makes it perfect for a lunch for two!

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Steps

1
Done

Toast rice with butter in a casserole.
Add chopped shallot and mix.
When it is well toasted blend with a glass of champagne and let it evaporate completely.
Cover your rice with vegetable broth, cook over low heat, stirring occasionally with a wood ladle.
Meanwhile rice absorbed the broth, chopped your strawberries. Smashed half of them.
When the broth is partially absorbed, you can add grated parmigiano reggiano, smashed strawberries, some leaves of lemon thyme, another scum of broth, stir well and cook slowly.
Add more broth until the rice is cooked.
When cooked, add the other chopped strawberries, so they remain more "crunchy" and a few more lemon thyme leaves.
Serve hot with a glass of chilly champagne!

Annapaola

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