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1
Prepare two pots: a large one where you will make the rice and a smaller one to heat up the stock.
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2
The stock should be kept below boiling point.
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3
Because the amount of stock that you will use up is not always the same, have a kettle with hot water in hand in order to use it if you run out of stock.
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4
Heat 3 tbsp of butter in the large pot until hot and add the chopped onion.
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5
Swirl around with a wooden spoon until translucent but not brown and add the rice.
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6
Try to coat it well with the butter and be careful because it easily sticks at the bottom of the pan.
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7
After a couple of minutes add the 1 cup of white wine and turn down the heat to medium.
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8
From here onwards take it slowly: when the wine evaporates start adding the stock a ladle-spoon at a time.
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9
Each time it evaporates add the next one etc.
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10
The whole process should take about 15 minutes.
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11
The rice should not be very soft, but al dente, and it should not be dry, but thick and creamy.
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12
Just before the rice has cooked completely stir in the strawberry puree and continue cooking.
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13
When the risotto is ready, remove form heat and let it stand covered for one minute.
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14
Then, stir in the 2 tbsp butter or mascarpone cheese.
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15
Finally, stir in the grated Parmesan and serve immediately.
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16
Have some extra Parmesan and freshly ground black pepper in hand in case people want extra.
