Strawberry Risotto

Method

1. Finely chop the onion and garlic. Halve the cherry tomatoes. Remove the green parts from the strawberries and cut them into large chunks (about double the amount of tomatoes).
2. In a pan, sauté the onion and garlic in a drizzle of oil until softened. Add the cherry tomatoes and cook for a few minutes.
3. Add the strawberry chunks to the pan, season with salt and pepper, and cook for a few minutes. Pour in a generous glass of white wine and let the alcohol evaporate completely.
4. Transfer the mixture to a blender (remove the garlic clove first) and blend until smooth. Return the sauce to the pan and let it reduce slightly over low heat until creamy.
5. In a separate pot, toast the Carnaroli rice dry over medium heat for a minute or two. Season with salt.
6. Begin cooking the risotto by adding hot vegetable broth (made without carrot, only onion and celery) one ladle at a time, stirring frequently. Cook for about 12-14 minutes until al dente.
7. While the risotto cooks, prepare the raw strawberry garnish: cut the remaining strawberries into small cubes. Toss with chopped basil, oregano, salt, pepper, lime zest, lemon zest, and a drizzle of olive oil. Let macerate.
8. When the risotto is al dente, remove from heat. Add a knob of butter, crumbled feta cheese, a squeeze of lime, and a drizzle of olive oil. Stir vigorously to mantecare (creamy finish). Add a splash of cooking liquid if needed.
9. Plate the risotto: spread a spoonful of the strawberry sauce on the plate, then place the risotto on top. Garnish with the macerated strawberry cubes, crumbled feta, fresh basil leaves, and a sprinkle of oregano.