RISOTTO WITH STRAWBERRIES AND RECIOTO FROM VALPOLICELLA
INGREDIENTS (for 4 people):
320 g rice Vialone Nano from Verona (Igp)
1 little onion
250 ml Recioto from Valpolicella (Docg)
1 basket of strawberries (250 g ca)
Grana Padano cheese
Extra virgin olive oil
Salt & pepper
Chop thinly half onion and fry it lightly with a couple of tablespoons of extra virgin olive oil, adjust to your liking with salt and pepper.
Add the rice and stir for a minute to let it toast. Pour inside the glass of Recioto and simmer until it reduces.
Let the rice cook, by adding gradually the necessary broth (around 18/20 minutes, stirring constantly).
Three minutes before the end of cooking, remove the pan from the heat and stir in butter, a generous handful of grated Grana Padano cheese and strawberries cut into chunks.
Dish out the risotto and serve it adding over it some raw strawberry previously left to stand in the wine.