Wednesday, June 11, 2008

Strawberry Risotto

Summer time brings friends and time to cook something special. So today is a break from the numbers. When our family went on a Disney Cruise last year we had some weird but delicious strawberry risotto (if anyone at Disney sees this blog please send me the recipe; I still haven't got it right).

The Blog that Ate Manhattan and her readers helped me find a couple of recipes to replicate it so I've tried them out. The final recipe is based on one at which used a vegetable broth (rather than chicken) and a port wine.

I tried the recipe as written and found it lacked flavour and looked darker than what I remembered from the cruise. So I modified things a little and tried it again. The second time it was still a little more brown than I remember but otherwise pretty close. There is just a hint of sweetness to the mixture. Butter, onion, strawberry and champagne is more aromatic than one would think. Please give it a try and post more suggestions to the comments section.

Ian's Strawberry Risotto

Makes 2-3 servings depending on how much you want to exercise the next day
Total time: 30min

2 1/2 cups vegetable broth (low sodium)
2 tablespoons unsalted butter
1/4 onion finally chopped
1/4 cup chopped strawberries (2 large strawberries) hulled & washed
3/4 cup Fine Arborio rice
1/2 cup Rose Champagne
2 tablespoons Parmesan

A good bottle of red wine (go slow; risotto is a labour of love)

Bring vegetable broth to simmer - the amount used will depend on how you like the risotto cooked. I like mine al dente so it was closer to 2 cups of broth.
Stir Continuously; your arm should hurt at the end of this
  • Over medium heat;
  • Have a sip of red wine
  • Add butter to large saucepan and melt;
  • Add onion and saute until glassy (1-2 min) careful not to brown
  • Have a sip of red wine
  • Add strawberries and cook until they loose their colour and give up their juices (1 min)
  • Add rice and coat with mixture (2-4 min - don't rush this step it 'seals' the rice)
  • Have a sip of red wine
  • Add champagne 1/4 cup at a time until liquid is soaked up by rice
  • Add simmering vegetable broth 1/2 cup at a time. When you add the broth allow it absorb into the rice completely. As the mixture become sticky add another 1/2 cup at a time.
  • Have many sips of red wine
  • As you get to the end of the broth taste the rice. It should be al dente (firm, chewy but not crunchy). It's amazing how much broth Arborio will absorb so don't be shy.
  • Add Parmesan a pinch at a time, fold in and taste - the Parmesan cuts the sweetness so use it sparingly.
Serve with Parmesan on the side with whatever remains of your red wine. It still looked more brown (due to vegetable broth) than I remember but it tasted great. I hope everyone enjoys it.


TBTAM said...


The darkness may be your veggie broth - maybe you want to make it using the chicken broth. I remember when I was trolling around the web trying to find the recipe, I saw a blog post from someone ragging on Disney because Disney said their strawberry risotto was vegetarian but the ingredients included chicken broth.

Maybe I'll try it myself this wekend - will let you know.


Liana said...

Looks delish. Not quite what I expected to find on a surgeon's blog (came here via Dr. Couz)!

I checked out the rest of the blog and I enjoyed it. Always glad to see more Canadian docs blogging. I will be back.


Liana said...

Just wanted to add I was scanning your links and so pleasantly surprised to see my blog there. Wow. Thanks for the link!

Ian Furst said...

thanks liana - I've been reading your blog for a couple of months. thank you for the compliment. let me know if you can improve on the risotto. ian.