Erdbeer-Risotto Mit Balsamic Vinegar of Modena

For the strawberry risotto with Aceto Balsamico di Modena, in a thick-bottomed saucepan, heat some olive oil and butter and sauté finely chopped shallot without browning.

Add the rice and sauté for a few minutes on low heat. Then deglaze with balsamic vinegar. Continue cooking and add the vegetable soup while stirring.

Just before the end of the cooking time, add the strawberry pieces. When the rice is al dente, remove from heat and wait a moment.

Add the remaining olive oil, the butter and the Parmigiano. Stir until creamy and pour into deep warm plates.

Garnish the risotto with fresh strawberry slices, Parmigiano leaves and a few drops of Aceto Balsamico Tradizionale di Modena “extravecchio”.

Serve the strawberry risotto.

Preparation Tip:

You can also try the risotto with other berries, such as blueberries or blackberries.

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