Strawberry & Champagne Risotto | A Surprising & Elegant Italian Recipe

This unusual risotto, made with strawberries and champagne, seems like it should be a dessert. Far from it! The strawberries add color and just a hint of tart fruitiness, but it remains a savory dish through and through. Popularized in Italy during the 1980s, this recipe was (and still is) considered a very elegant and fancy dish for a special occasion. But now, you can make it yourself at home any time you like!

Strawberry & Champagne Risotto | A Surprising & Elegant Italian Recipe

A Note on the Choice of Wine

While champagne is the “elegant” and traditional choice (due to its perceived value in Italy during the 1980s), it is totally unnecessary to spend extra cash on this luxury. Any good, sparkling white wine will work just fine. We do recommend sparkling over normal white wine, as it does have a uniquely delicate taste which is a must to pull this dish off.

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RISOTTO FRAGOLE E CHAMPAGNE RECIPE

Makes: Serves 3 to 4

Cook Time: 30 minutes

For this recipe, you will need:

• 8 cups (2 L) vegetable broth

• 4 tablespoons (60 g) unsalted butter, divided

• ½ white onion, diced

• 1 ⅓ cup (320 g) carnaroli or arborio rice

• ¾ cup (175 ml) champagne or sparkling white wine

• 6 strawberries, chopped (optionally, keep some extra on hand for garnishing)

• 3.5 ounces (100 g) grated Parmigiano-Reggiano cheese

• Mint leaves for garnishing (optional)

In a pot, warm the broth on the stovetop. It doesn't need to boil or simmer, it should just be warm. The saltiness of the stock is what will season the risotto. Most store-bought broths are already plenty salty, but if using a homemade vegetable broth be sure to salt it to taste.

Meanwhile, add the rice into a pan and toast over medium heat for 2 to 3 minutes, stirring or tossing frequently to avoid burning. Turn off the heat and set aside.

In a large pan or shallow pot (a sauté pan works well), add 2 tablespoons (30 g) of butter and the diced onion. Sauté over medium heat until the onion is tender and slightly translucent, then add the rice. Stir all together until the rice is completely coated in butter, then pour in the champagne.

Reduce the heat and bring the wine to a simmer. Keep cooking until the rice has absorbed almost all of the excess liquid. Use a ladle to spoon in just enough of the warm broth to submerge the rice. Bring the risotto to a gentle simmer.

Meanwhile, melt 1 tablespoon (15 g) of butter in a small pan over medium heat. Add the chopped strawberries and sauté until they are very tender. Mash them with a fork and stir them into the risotto.

Continue to simmer the rice, stirring occasionally and adding a little more broth as needed to maintain the moisture in the pan, until the rice is fully cooked. Usually it takes about 15 to 17 minutes for carnaroli rice to reach "al dente," but consult the recommended cook time for the particular rice you choose and trust your taste.

When the rice is about 2 minutes away from reaching al dente, stop adding stock so that the risotto thickens slightly. When the rice is cooked to your taste and the consistency of the risotto is creamy but not soupy, turn off the heat. Stir in the remaining tablespoon (15 g) of butter and the Parmigiano cheese.

Cover the pan and allow the risotto to rest for 2 to 3 minutes before serving. Optionally, garnish the risotto with some extra chopped strawberry and a few mint leaves.

Buon appetito!