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Strawberry Risotto

6 14 cups vegetable stock (this amount is approximate)
3 tablespoons butter
1 onion, chopped
2 cups arborio rice
1 12 cups dry white wine
2 34 cups strawberries, hulled
12 cup light cream
salt & fresh ground pepper, to taste


Heat stock in medium saucepan, and keep it at a low simmer, covered. Melt butter over low heat in large, heavy-bottomed pan. Saute onion until softened but not brown, 5 to 10 minutes. Add rice and toast it for several minutes, stirring with a wooden spoon to coat grains in butter. Increase heat to medium-low and add wine. Cook until it evaporates. In a bowl, mash berries roughly with potato masher. Set aside. Begin adding stock, one ladleful at a time, cooking and stirring constantly. Add another ladleful when the previous is just about absorbed. Keep pot at a low but active simmer. You'll be stirring and adding for about 20 minutes. Halfway through cooking process, add mashed berries. When rice is almost tender, stir in cream and season with salt and pepper.

Source: www.food.com