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Unexpected strawberry risotto from the Veneto offers a sweet-savory vegetarian surprise. This fresh mediterranean creation is a unique family dinner that showcases Italian culinary creativity.
Prepare vegetable broth and keep it warm on low heat throughout the cooking process.
Dice shallots finely; hull and slice strawberries. In a large saucepan, heat olive oil and butter over medium-low heat until butter melts.
Add shallots and sauté gently for 2–3 minutes, stirring frequently, until translucent but not browned.
Add Arborio rice; toast for 2 minutes, stirring constantly, until edges are slightly opaque. Pour in half the strawberries and cook for 1 minute, stirring.
Begin adding warm broth 1 ladle at a time, stirring gently and allowing liquid to absorb between additions. Maintain a steady medium heat for even cooking—continue adding broth and stirring until rice is creamy and al dente, about 18–20 minutes.
About 5 minutes before the rice is ready, add the remaining strawberries. Once rice is cooked, remove from heat; stir in grated Parmigiano-Reggiano, salt, pepper, and 4 torn basil leaves for aroma.
Let risotto rest in the saucepan for 1 minute to unify flavors. Plate and garnish with reserved basil leaves and extra Parmigiano if desired.
