Risotto alla fragola

Strawberry risotto


Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

The first of the year’s strawberries become available in late April. This is a stunningly unusual and exciting dish which always seems to raise an eyebrow when the menu is mentioned. You can make the risotto using either water, meat or chicken stock as your liquid.



Heat the stock in a large saucepan and keep it on a gentle simmer.

Heat half of the butter in a heavy-bottomed saucepan. Sauté the French shallot on a low heat until it has softened and add half of the strawberries. Cook gently for a couple of minutes, then add the brandy. When it has evaporated, add the rice and stir with a wooden spoon to coat all the rice. Season with salt and pepper