Strawberry risotto with champagne jelly

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.