Strawberry risotto with champagne jelly

by Ettore Botrini,

Serves 4

  • 12tbsp Arborio rice
  • ½ dry onion
  • 6 large strawberries
  • 4tbsp grenadine
  • 2tbsp butter
  • 4-5 tbsp parmesan
  • 1 glass white wine
  • ½ wine glass single cream
  • Vegetable broth
  • 1 head of garlic
  • Salt/pepper
  • 1 large glass champagne
  • 4 gelatine sheets
  • 2g gargar jelly

Strawberry Risotto:

Saute the garlic, onions and strawberries. Pour in the wine and when it evaporates add the broth slowly while stirring. Add the rice and leave to boil . When the rice is al dente and has absorbed the water, pour in the grenadine, butter, single cream and finally the parmesan. Cover the pan and set aside for 5 minutes. Salt & pepper to taste.

Champagne Jellies:

Pour one large water glass of champagne into a pan. Bring to boil and add 2g gargar jelly and 4 gelatines sheets (previously softened in cold water) and stir well. Let the mixture cool down and place in a baking pan in the fridge for a while. Then cut into large cubes and serve.

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