Strawberry and Basil Risotto
Recipe type: Side Dish
Cuisine: Italian
Notes: •Arborio rice is a fat, starchy, medium grain rice and it is the most common rice to make risotto in the U.S. Other rices that work well are Roma, Vialone, Carnaroli, Nano and Maratelli. The regular short or long grain rice will not work for this recipe. •The cooking time for risotto is about 30 minutes. You must stay close to the skillet the whole time stirring and testing the rice. It might look like a long time, but trust me, it is worth every minute you spend watching it. The afterthoughts: •This risotty was creamier than the first one I made some months ago. I attribute this to the use of butter instead of olive oil. •Although I used a little bit too much salt, the taste was still very good. I will have to make it again and watch the use of seasoning to decide how much I really like it, but the strawberry and basil flavors were still a good combination with the rice. •Food styling tip: I was expecting a vibrant red color from the use of strawberries, but when I added the basil/strawberry mixture to the rice it took an ugly brown color that wasn't very appetizing. To fix this I added a little bit of red food coloring that worked great.
  • •2 TBSP butter
  • •1/2 cup chopped onion
  • •1 cup Arborio rice
  • •4-6 cups chicken broth, warm
  • •3/4 cup strawberries
  • •1 TBSP fresh basil
  • •salt and pepper to taste
  1. Blend strawberries and basil with 1 cup of chicken broth.
  2. Melt butter in a cast-iron skillet or any other heavy skillet. Add chopped onion and saute.
  3. Add Arborio rice and mix well with the onion. Add the strawberry mix, bring to a boil and reduce heat to low. Simmer and stir constantly until the liquid is absorbed.
  4. When the strawberry mix is absorbed add one cup of warm chicken broth. When that cup of broth is absorbed add another cup of broth and keep stirring until it is absorbed. Repeat one more time.
  5. At this point the rice should be al dente. Taste and adjust seasoning. If the liquid has been absorbed and the rice is still not tender enough, add another cup of broth.
  6. Remove from heat and serve immediately.
Recipe by What's Cooking, Mexico? at