Strawberry Risotto

I was stunned when I discovered these magnifficant strawberries in the vegetable store, where I usually shop. I was a bit suspicious but the lady that owns the shop assured me that these were Greek strawberries. They must originate from a Cretan glas house I thougt and tried one. They were sweet and juicy which convinced me to take them along. Earlier on I had decided upon risotto, as the dish of the day, so it turned out to be a Strawberry Risotto.

Peel and cube the shallots. Fry them in some butter until they changed colour. Add the white wine and let it boil for a couple of minutes. Now add the beef stock, stir well and let it boil on low heat for 20 minutes (depending on the rice).

Use the 20 minutes to grind the Parmigiano, cut the Gorgonzola into cubes and clean and cut the strawberries.

When the rice is done, add the cheeses and mix well. Now add the strawberries, blend them carefully into the rice. Take the pot off the heat and let it sit for 5 minutes.

I like the strawberries to still have a bite. The longer you let the risotto sit, the softer the strawberries get.

Season with lots of pepper and some salt and serve.