Heat stock in a saucepan. Leave it on a light simmer while you prepare the risotto.
Melt butter in skillet.
Add shallot and cook until softened, about 5 minutes.
Add rice and stir until rice is coated with butter.
Add wine and simmer until all wine has cooked away, stirring often.
Add stock 3/4 C at a time, letting the stock simmer until it is almost completely absorbed each time. Stir constantly.
This will take approximately 20 minutes.
During last 10 minutes, stir in the strawberries. Cook until rice kernels are cooked through but still have a slight bite.
Add Cheese, optional cream and salt and pepper to taste.
Garnish with chopped arugula or basil and a drizzle of balsamic vinegar.
- 4 C good quality chicken or vegetable stock
- 3 T butter
- 1 C finely chopped shallots
- 1 1/2 C Arborio rice
- 1 3/4 C dry white wine
- 2 3/4 C hulled ripe strawberries, mashed
- 1/2 C heavy cream (optional)
- 3 oz. Sracchino di Cresenza cheese