Risotto with strawberries and shrimps

Risotto with strawberries and shrimps

Ingredients:
350 grams rice for risotto
300 grams strawberries, relatively ripe
1 onion, finely chopped
100 grams butter
1 glass of white wine
100 grams fresh cream
18 shrimps
1 lt fish broth or vegetables broth
100 gram grated parmesan
Some salt
Pepper

Preparation:
We wash the strawberries and we cut in small pieces.  In a cooking pot, in low heat, we melt the butter, we add the onion and saute well till it turns transparent.  Then we ad the rice and we saute it for 3-4 minutes, we add the 100 grams strawberries, the white wine and 10 shrimps cut in thick pieces.  We saute the rest 8 shrimps whole in some oil, brandy, salt and pepper and keep them warm.  In another cooking pot, we have put the broth to boil and we start adding it little by little in the rice, always in high heat.  Every time the broth evaporates we repeat stirring all the time.  Two minutes before the boiling stops, we add the 200 grams strawberries.  In 20 minutes from the moment we have added the rice, our risotto is ready.  We take off the heat, we add the parmesan, some pepper and stir.  We cover for 2-3 minutes to let the risotto rest.  We serve in deep dish, adding 2 whole shrimps per person and 2-3 drops of balsamic vinegar

Itadakimasu!

Dix Love,