Strawberry Risotto

Rinse, hull and pat strawberries dry. Cut half the strawberries into quarters or eights depending on size. Finely chop the remaining berries. Peel and finely chop the shallots. In a saucepan, bring the vegetable broth to a boil.

Heat the oil in a saucepan, add the shallots and cook until translucent. Add the rice and stir until well coated, Add half the wine and the finely chopped strawberries.

Once the wine has been absorbed, add the remaining wine, stirring until absorbed. Add a ladle of hot broth and cook, stirring and adding another ladle of broth when onc has been absorbed. Continue cooking and adding broth as needed until the rice is tender but still has some bite, about 20 minutes. Stir in the butter and Parmesan and fold in the strawberries. Season with salt and pepper and stir in the Calvados.