Savoury Strawberry Rice
7,3 / 10
1 hr 20 min.
Heat the 50ml of the oil and the butter in a large heavy-based saucepan over a medium heat. Saute the shallots gently for 4-5 minutes then add the garlic and continue to cook for a further 2 minutes.
Add the rice and coat thoroughly in the butter, oil and shallot mixture and cook for 3-4 minutes or until the grains start to turn translucent.
Add the white wine and increase the heat to allow it to evaporate almost entirely. Add a ladle of hot vegetable stock to the risotto at a time, stirring frequently until it is absorbed into the rice.
Continue in this fashion until all the stock has been absorbed and the rice is soft yet still defined; usually 30-40 minutes.
Stir the grated Parmesan into the risotto once it is cooked followed by the strawberries. Season with salt and pepper and spoon onto serving plates. Garnish with the flower petals and serve immediately.