Strawberry Risotto

1. 1

   Heat stock and keep warm.

2. 2

   Heat oil in a heavy-bottomed pot and saute onion until it softens.

3. 3

   Add strawberries and cook until they lose their color and soften, stirring often.

4. 4

   Stir in the Marsala and cook until it is almost absorbed.

5. 5

   Stir in the rice and cook about 30 seconds.

6. 6

   Begin adding the stock, about one cup at a time, and cook over medium heat, stirring often, until liquid is almost absorbed.

7. 7

   Repeat until rice is tender and creamy but still a little firm in the center.

8. 8

   Stir in the cheese and serve.

9. 9

   Start the meal with a plate of freshly steamed asparagus topped with a little olive oil and balsamic vinegar.

No additional tips available.