Risotto with Strawberries
Risotto con le Fragole
Place the olive oil in a sauté pan on medium heat. When the oil is hot add the onion and sauté until the onion is translucent. Add rice.
Stir until the rice is fully coated for about 2 minutes. Add the cognac. Let the cognac evaporate.
Stir in the chopped strawberries.
Add about half of the broth. Keep the rice to a simmer and stir occasionally to prevent the rice from sticking to the pan.
When the broth is absorbed  stir in the halved strawberries.
Add a ladle of broth and stir slowly keeping the rice at a “pasty” consistency.  Add the broth a little at the time to control the consistency of the risotto.
Taste the risotto. When the risotto is al dente, in about 22 to 25 minutes, cooked but still firm to the bite, add the parmigiano cheese and stir vigorously for a minute.
Let the risotto rest for about 2 minutes before transferring to a serving dish. Decorate with the reserved strawberries and serve hot.


(for about 15-20 pieces):

1 egg white

½ cup sugar

¾ cup hazelnuts

Pinch salt4 tablespoons extra-virgin olive oil

1 medium onion finely chopped

1-1/2 cups (300 gr) Arborio rice

1/4 cup (60 cc) cognac

1-1/2 lb (600 gr) strawberries (half finely chopped, half halved, reserve a few strawberries for decoration)

5 cups (approx 1 liter) chicken broth, warm to a simmer in a small saucepan

salt and pepper

4 oz (120 gr) freshly grated Parmigiano Reggiano cheese