Strawberries, brandy and mascarpone cheese make this risotto a delectable treat.
1/4 cup mascarpone cheese
2 tsp milk or cream
1 tbsp unsalted butter
3/4 cups uncooked Arborio rice
1/4 cup brandy
1-3/4 cups hot water
3/4 cup hot vegetable broth
2 tbsp Parmesan, with extra for garnishing
1 tsp fresh lemon juice
1/2 cup strawberries, washed, hulled and cut into 1/2" pieces
1 cup strawberries, washed, hulled and coarsely puréed
Salt and pepper
6 whole strawberries
Step 1: In a small bowl, stir milk or cream into mascarpone until smooth. Set aside.
Step 2: Melt butter in a large, wide pot set over medium-low heat. Add rice and cook until rice is coated with butter, about 1 minute.
Step 3: Pour in brandy and stir until almost absorbed. Add about 1/2 cup hot water and cook, stirring frequently, until liquid is almost absorbed. Add remaining water, about 1/2 cup at a time, stirring frequently and waiting until liquid is almost absorbed before the next addition. Regulate temperature so that rice simmers but does not boil. Once all hot water is added, add hot stock in a similar manner. When rice is cooked (process takes about 25 minutes) it should be al dente, not mushy. If undercooked, add another 1/4 cup hot water.
Step 4: Turn off heat. Gently stir in mascarpone mixture and Parmesan until well incorporated. Fold in puréed and cut strawberries and lemon juice. Taste and season with salt and pepper.