Risotto with Strawberries ~ r

2 servings

1 stalk celery, finely chopped
1/2 onion, finely chopped
3/4 cup strawberries
1 cup chicken broth
1/2 tbsp unsalted butter
1 tbsp olive oil
3/4 cup arborio rice
1/3 cup white wine
salt and ground pepper

Finely chop the onion and celery. Clean the strawberries, then put them in a blender, setting a few strawberries aside as a garnish. Mix 1-2 minutes, until a red puree is obtained.

Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (about 20 minutes).

Melt the butter and olive oil in a large skillet or saucepan. Saute the onion and celery 2-3 minutes, until the onion becomes translucent. Add the rice, then cook 1-2 minutes, with constant stirring, until the rice grains are well toasted and translucent. Stir in the strawberry puree. Pour in the white wine.

Cook the risotto, using the warmed broth until the rice is creamy but still al dente. Remove from the heat and let stand for 2 minutes. Season with salt and pepper to taste. Garnish with the reserved strawberries, then serve.

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