Strawberry and balsamic risotto with robiola

Ingredients

For 1 serving

• Carnaroli rice80 g
• Strawberries120 g
• Shallot20 g
• Vegetable broth400 ml
• Extra virgin olive oil8 g
• Robiola50 g
• Balsamic vinegar5 ml
• White wine40 ml
• Black pepperto taste
• Saltto taste

Contains: lactose, celery, sulphites,

In season: April – June

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat. Wash the strawberries with their stalks on, then hull them and cut them into small pieces, keeping a few whole or halved for garnish. Finely chop the shallot.
2. Heat the olive oil in a saucepan over medium heat and fry the shallot for 3 minutes, until translucent; add the rice and toast it for 2 minutes, until the grains are glossy, then deglaze with the white wine and let it evaporate.
3. Cook for 12 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often.
4. Add the chopped strawberries and continue for 5 minutes, until they have partly melted, turning the rice pink, and the rice is al dente; taste and adjust the salt.
5. Off the heat, stir in the robiola and rest for a minute; serve with the reserved fresh strawberries, a few drops of balsamic vinegar and a grind of black pepper.