Strawberry Risotto

Cuisine, May 1982

45 minutes — 2 Servings

Ingredients

2	tablespoon	unsalted butter
1	tablespoon	olive oil
1	tablespoon	onion (finely chopped)
4	ounce	very small ripe old strawberries (hulled – about 1 cup)
1⁄2	cup	italian arborio rice
1 3⁄4	cup	skim milk (scalded)
		salt and pepper (to taste)
2		strawberries (sliced)

Instructions

Heat butter and oil in heavy shallow medium saucepan over medium heat. Add onion; sauté 1 minute. Stir in whole strawberries; sauté until berries are very soft but still whole, about 2 minutes. Add rice; cook, stirring constantly, 1 minute.

Add 3 tablespoons hot milk to rice. Cook, uncovered, over medium-low to medium heat, stirring frequently, until milk is absorbed. Repeat process, adding 3 to 4 tablespoons milk each time, until rice is tender and mixture is creamy but not sticky, 25 to 30 minutes in all. Adjust heat and stir frequently throughout the cooking so that rice doesn't stick.

Season to taste with salt and pepper. Spoon into serving dishes; garnish with strawberry slices.