Servings: 4
Ingredients
- 400 grams carnaroli rice
- 1/2 white onion, finely chopped
- 40 grams unsalted butter
- 1 litre vegetable stock
- 80 grams StoneCheese fontina
- 5 grams parmigiano reggiano
- 1/2 pint strawberries, cut in quarters
- 5 grams fresh lavender flowers
- 250 ml HillStreet non alcoholic Brut
- 1 mason jar
- 5 grams finely chopped chives
- 1 fresh vanilla bean
- salt and pepper to taste
Instructions
- In a clean mason jar put the rice and lavender flowers seal it with a lid and let it sit overnight in a jar.
- Put strawberry and Hill StreetBrut in a plastic container add the scraped bean from the vanilla pod and mix it with strawberry and wine, let it macerate for 2 hours minimum.
- In a medium-size pot, melt 10 grams of butter add the rice and stir it until properly toasted (approx. 3 to 4 min) making sure the rice does not get any color.
- Deglaze the rice with the wine that it has being macerating with the strawberry.
- Let the wine reduce and add the hot vegetable stock little by little continuously stirring.
- After 15 minutes of cooking add the macerated strawberry and finish cooking for another 3 minutes, you will see the risotto obtaining the color of the strawberry.
- When the risotto is cooked, remove it from the stove and began the emulsify (mix) by adding the remaining butter, the stone cheese fontina, 5 grams of parmigiano reggiano, and the remaining Hill Street brut where the strawberries were marinating.
- Adjust the seasoning with salt and pepper. Make sure the risotto is wave not thick (all’onda) and serve on a flat serving plate.
Notes
Chef Notes: This dish is based on creating a wonderful summer recipe combining wonderful fresh ingredients like lavender, strawberry, and sparkling wine (non-alcoholic).
Juice Pairing: Passion Strawberry Cha Cha
Wine Pairing: Wine Hill Street Brut
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