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 ChaWine Pairing: Wine Hill Street Brut