A very simple yet impressive looking risotto, perfect for a summer dinner. The flavour profile will surprise you, it’s zingy, full bodied and definitely with character.

The balsamic and basil really compliment the strawberries flavour, and all are perfectly encased in a creamy buttery risotto made with Carnaroli, the king of rice by Riso Gallo.

Rinse and cut the strawberries in small cubes.

In a larger casserole dish, gently sweat the chopped onion with a drizzle of extra virgin olive oil and a pinch of salt. Cook slowly for about 10 minutes until golden and caramelized.

Now add the Carnaroli rice and toast on low heat with a pinch of salt for about 6/7 minutes mixing every now and then. This step is important to obtain a uniform al dente rice.

When the rice is very hot, pour the wine in. Let the alcohol evaporate for about 30 seconds, set the cooking time to 16 minutes and add the simmering stock a ladle at a time, little by little. Stir the rice occasionally, and make sure the rice is always covered with stock.

When just a couple of minutes are left, add the chopped strawberries and finish to cook the risotto. When the time is up, taste the risotto, if you’re happy with the texture remove it from the heat, if you want the rice a little bit softer, cook for another minute.

This step is called “mantecatura” to make the risotto creamier increasing its natural ooziness with the right gesture and movements.

Add the remaining butter and the grated Grana Padano and stir well until the risotto is nice and creamy. Season to taste.

Plate the risotto straight away, top with a few slices of fresh strawberries and garnish with basil leaves. Finish with a little drizzle of balsamic vinegar.

Recipe by Danilo Cortellini & Angelo Coassin “Bello”