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Risolto with caramelized strawoemes (Serves 6).

To serve:
1 medium yellow onion, diced 1/4-inch.
5 1/2 ounces unsalted Plugra butter, chilled, diced
8 1/3 ounces carnaroli rice
1/4 cup Dion dry vermouth
6 cups poultry stock, simmering
20 ripe strawberries, hulled, halved
Extra virgin olive oil
2 ounces grated Parmigiano-Reggiano cheese
Pinch cayenne pepper
1/4 cup hot Parmigiano-Reggiano brodo (see page 31)
For the garnish:
Gold leaf

To serve: In heavy saucepan, saute onion in 1 1/2 ounces butter until softened and slightly caramelized, 3 to 5 minutes. Add rice and stir to coat with wooden spoon. Deglaze with vermouth. Add stock 1 cup at a time, allowing rice to absorb most of the stock before adding more. Season with salt and stir constantly. After 3 cups stock have been Incorporated, taste rice for doneness It should be moist creamy and Just tender. Continuing adding stock if necessary. Remove from heat and let rest about 3 minutes. Heat a large saute pan until hot. Toss strawberries with oil and caramelize on each side; reserve. Quickly mix remaining butter into risotto, stirring vigorously until incorporated. Stir in cheese until creamy. Season with cayenne and salt Return pan to medium heat and quickly stir to ensure all Ingredients have been incorporated. Adjust seasoning if necessary. Begin plating by placing 1 strawberry half on each plate. Layer in 4 more strawberries to each portion while pouring on risotto. The risotto should spread a little on the plate. Drizzle with brodo and garnish with gold.

Nebbiolo "5 Stelle'

Nino Negri

Sfursat di Valtellina, Lombardy, Italy 2007

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Publication:Art Culinaire
Article Type:Recipe
Date:Sep 22, 2012
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