Life has been a bit crazy lately. You don’t even want to know how long it’s been since I last cleaned my flat (erm… a while). So time for posting has sadly been compromised once again by this thing called life, coupled with a lot of work. Thankfully, there are still strawberries that can be turned into wonderful dishes to help a girl through these busy days. This recipe is definitely on the more unusual side of strawberry-based food, at least for me. It’s also incredibly yummy. I got it from a wonderful blog called Hafentelegramm (which I would also recommend to all those who want to know about lovely places to visit and things to do in Hamburg), and adapted it slightly to suit the needs of Antxon the Idiazabal cheese. Of course, you can also make this just with parmesan. The risotto is topped with brittle, which you can also easily make yourself.
Ingredients (two portions):
For the risotto
- 1 clove of garlic, minced
- 1 small onion, diced
- 125g risotto rice
- 100ml white wine
- 500ml vegetable stock
- finely grated zest of one lemon
- juice of 1/2 lemon
- 1 knob of butter
- 2 tbsp grated parmesan cheese
- 2 tbsp grated Idiazabal cheese
- 2 handfuls fresh basil leaves
- 3 handfuls strawberries, cut into small cubes
For the brittle:
- 1 handful almonds or other nuts
- 1 tbsp honey
- 1 tbsp butter
Heat a bit of butter in a saucepan. Cook the onion and the garlic in it until they’re all translucent. Turn up the heat and add the rice. Keep stirring and cook for about 3 minutes until it goes transparent around the edges. Add the white wine and lower the heat. Then gradually add the stock as the rice cooks, stirring it regularly. This will take around 20 minutes.
Cut the basil into thin strips. Once the rice is done, add the lemon zest, lemon juice, basil, butter and cheese to the risotto and stir well. Season with salt and pepper to taste. Cover and let the risotto sit for five minutes. Carefully stir in the strawberries.
You can make this while the risotto is cooking away. Finely chop the almonds. In a non-stick frying pan, melt the butter and add the almonds. Roast until golden. Add the honey and stir, roast for another minute.
Top the risotto with the brittle and enjoy!