I have old memories of a strawberry risotto eaten in Milan many years ago with friends during a visit to the wonderful Antique Market on the Naviglio Grande, and today I wanted to try preparing it in my kitchen by adding shrimp and a splash of balsamic vinegar that a friend from Modena gave me.
It has a particular taste, thestrawberry, shrimp, and balsamic risotto, but the three elements, for me, marry very well with the grains of rice, resulting in a balanced and well-executed dish!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a channel of recipes open to everyone and free on WhatsApp, with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
STILL ON THE THEME OF RISOTTO RECIPES, here are other preparations just below:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients for STRAWBERRY, SHRIMP, AND BALSAMIC RISOTTO
- 1/4 Tropea onion
- 350 g Carnaroli rice
- 1/2 glass dry white wine
- 150 g strawberries
- 180 g shrimp (also frozen)
- to taste vegetable broth
- 4 tablespoons balsamic vinegar reduction from Modena (or balsamic vinegar cream Fior Fiore Coop)
- to taste chives (chopped)
- to taste salt
Tools for STRAWBERRY, SHRIMP, AND BALSAMIC RISOTTO
#ADV
- Pan
- Knife
Preparation for STRAWBERRY, SHRIMP, AND BALSAMIC RISOTTO
Finely chop the Tropea onion and sauté it in a little oil in a saucepan.
Once ready, add the rice and let it toast for a few minutes.
Pour in the dry white wine and let it completely evaporate over high heat.
Continue cooking the strawberry, shrimp, and balsamic risotto, adding vegetable broth as needed.
About halfway through cooking, add the strawberries cut into pieces.
In a hot non-stick pan, place the shrimp with a drizzle of oil, and as the water they release evaporates, pour in the balsamic vinegar.
Then turn off the heat very quickly to avoid toughening the seafood. Adjust the salt.
When the risotto is almost cooked, add the shrimp, mix in a knob of butter and some chopped chives.
Serve immediately and enjoy your strawberry, shrimp, and balsamic risotto!
Annalisa
Remember, at the top where you see the blog menu, there is a magnifying glass 🔎 that will allow you to enter an ingredient or the title of a recipe, so you can find all the preparations that have that title or ingredient, and I hope you will find recipes to your liking!
Tips and Notes
ALSO SEE
PEAR, TALEGGIO, AND HAZELNUT RISOTTO
CREAMY ZUCCHINI AND STRACCHINO RISOTTO
COLD RISOTTO WITH MELON AND SPECK
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
GO BACK TO THE HOME FOR NEW AND TASTY RECIPES… Do you like my recipes? Then follow me on your favorite social network! You can find me on INSTAGRAM, PINTEREST, YOUTUBE, and on the blog’s Facebook Page to not miss any recipe or special and comment on various preparations with me! Copyright © 2018 Annalisa Altini, All rights reserved
