The strawberry, shrimp and balsamic risotto is an original first course that combines the delicate flavor of shrimp with the sweetness of strawberries and the intense note of balsamic vinegar.
I have old memories of a strawberry risotto eaten in Milan many years ago with friends during a visit to the wonderful Antiques 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’s a particular taste, the risotto with strawberries but the three elements marry very well for me with the grains of rice and it’s a balanced and well-executed dish!
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Always on the THEME RISOTTO RECIPES, here are other preparations just below:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients for STRAWBERRY, SHRIMP AND BALSAMIC RISOTTO
- 1/4 Tropea onion
- 1 7/8 cups Carnaroli rice
- 1/2 glass still white wine
- 1 cup strawberries
- 6 oz shrimp (can also be frozen)
- as needed vegetable broth
- 4 tablespoons balsamic vinegar reduction from Modena (or Fior Fiore Coop balsamic glaze)
- as needed chives (chopped)
- as needed salt
Tools for STRAWBERRY, SHRIMP AND BALSAMIC RISOTTO
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- Wok pan
- Knife
Preparation for STRAWBERRY, SHRIMP AND BALSAMIC RISOTTO
Finely chop the Tropea onion and sauté it in a drizzle of oil in a pan.
As soon as it is ready, add the rice and let it toast for a few minutes.
Pour in the still white wine and let it evaporate completely 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 put the shrimp with a splash of oil and when the water they release has evaporated, pour in the balsamic vinegar.
Then turn off the heat after a very short time so as not to overcook the shellfish. Season with salt.
When the risotto is almost done, add the shrimp, finish by stirring in a pat of butter and a few chopped chives.
Serve immediately and enjoy the strawberry, shrimp and balsamic risotto!
Annalisa
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Tips and notes
SEE ALSO
Risotto with Pear, Taleggio and Hazelnuts
Risotto with Barbera and Blueberries
Creamy Risotto with Zucchini and Stracchino
Pomegranate Risotto with Chives
Risotto with Speck and Radicchio
Cold Risotto with Melon and Speck
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