1.5 litres (6 cups) water
1 medium eschallot, peeled and very finely chopped
250g ripe strawberries, washed, hulled and halved
3 tablespoons brandy
500g arborio rice
50g (1/2 cup) freshly grated parmesan + extra for serving
Heat the water or stock in a saucepan and keep it simmering.
Heat half the butter in a heavy-bottomed saucepan. Sauté the eschallot on low heat until softened. Add half the strawberries and cook gently for a couple of minutes. Add the brandy.
When the brandy has evaporated, add the rice and stir to coat well. Season.
Add a ladleful of hot water/stock and procedd to make risotto (as normal) should take about 20 minutes.
Add the remaining strawberry halves, the butter and the 50g of parmesan cheese and stir through. Serve immediately with a grinding of black pepper and extra parmesan.
Source: Twelve – a Tuscan cookbook, by Tessa Kiros