S suggested a risotto night under her supervision, so we made two risottos last saturday. One with speck, raddichio rosso (a tribute to my Trevigiani days) and red wine and the other, a strawberry risotto, one of the unique things that I took with me from my days of living in Italy. My Italian girlfriend Nalis from Bergamo taught me this and I experimented with it several times which all turned out edible and pretty nice.
Our little party started as we ate and cooked at the same time.
Hazelnuts for dessert, but the photo of our spicy chocolate mousse with hazelnuts didn’t turn out too well, so no pics, but it was really good. :)
Left: Speck raddichio risotto Right: strawberry risotto
Excuse the poor photo, it tasted better than it looks. Presentation fail for me, again.
4 cups chicken stock
6 tablespoons salted butter
1 onion, finely chopped
1 1/2 cups risotto rice (we used this brand)
1 3/4 cups dry white wine/ red wine (I actually preferred the red version better after experimenting)
2 3/4 cups strawberries diced
1 cup mascarpone or more butter :)
sea salt and ground pepper to taste (sichuan pepper works better)
When the risotto is done, roughly 20mins of hard work. Turn off the flame when it’s done, throw in shaved parmesan and diced strawberries and stir, ready to serve.