 | Milanese Strawberry–Champagne Risotto4 cups 25 minutes David Katz / Consulting Chef |
| • | 4 oz. The Perfect Purée Strawberry Puree, thawed |
| • | 32 oz. excellent quality chicken or vegetable stock |
| • | 2 oz. brown butter and 4 sliced strawberries to garnish |
| • | 2 oz. extra virgin olive oil |
| • | 4 oz. unsalted butter |
| • | 2 shallots, minced |
| • | 2 cups Arborio rice |
| • | 8 oz. champagne, spumante or other dry sparkling wine |
| • | 3 oz. Parmigiano Reggiano cheese, grated |
| • | 3 tbsp. chopped parsley |
| • | Salt and pepper to taste |
| Method: | |
| 1. | Warm stock in a saucepan and leave over low heat until needed. |
| 2. | Sauté strawberries in brown butter and a pinch of salt for 1 minute, and keep warm until needed. |
| 3. | Heat oil and 2 oz. butter in a heavy bottomed sauté pan over medium-high heat. Add shallot and sauté 1 minute. Add rice and sauté approximately 1 minute, stirring constantly until rice begins to sizzle and pop. |
| 4. | Add sparkling wine and allow it to absorb almost completely, stirring constantly. Add Strawberry puree and allow it to absorb almost completely, stirring constantly. Add stock one cup at a time, stirring constantly until each cup is absorbed and the correct texture is reached. |
| 5. | Stir in cheese, remaining 2 oz. butter and parsley. Season well with salt and ground black pepper. |
| 6. | Top each portion with slices of sautéed strawberry and serve immediately. |