Strawberry Risotto

Method

1. Prepare vegetable broth with celery, carrot, onion, garlic, and a cherry tomato. Boil for about 20 minutes, then strain. Keep hot and salted.
2. Clean the strawberries, remove the green top, and cut into small cubes.
3. Place the strawberries in a bowl. Add a pinch of salt, brut sparkling wine, and fresh mint leaves without crushing. Let macerate for 10 minutes.
4. After 10 minutes, remove the mint leaves and strain the strawberries, reserving the liquid.
5. Cut a small spring onion (cipollotto) into four pieces.
6. In a pan with high sides, add a drizzle of olive oil and the four onion pieces along with a few sprigs of fresh thyme. Heat to infuse flavor.
7. Remove the onion and thyme, then add the carnaroli rice. Toast for 1.5 minutes.
8. Deglaze the rice with the reserved strawberry-sparkling wine liquid. Stir until the alcohol evaporates.
9. Add three-quarters of the strawberries to the rice, reserving the last quarter for later.
10. Begin adding the hot salted broth a ladle at a time, stirring often, until the rice is almost cooked (about 7-8 minutes from the end).
11. Add the remaining quarter of strawberries and continue cooking for at least another 5 minutes.
12. Once the rice is al dente, turn off the heat. Add grated Parmesan and stir vigorously to mantecare.
13. Add fresh whipping cream and mix well. Cover and let rest for 2 minutes.
14. Serve the risotto, finishing with a few drops of balsamic vinegar and fresh mint leaves as garnish.