Risotto With Wild Strawberries and Sherry
ORIGIN: Italy and Spain // DIFFICULTY: medium
 // PREPARATION TIME: 20 minutes




For the broth

Ingredients [Serves 4]
A quarter of an onion

Half a carrot

1 stalk of celery

A quarter of a hen

For the risotto

Ingredients
.5 oz. olive oil
.3 oz. Shallot

12 oz. Carnaroli rice

Salt pepper to taste

2 oz. Fruity white wine

2 oz. Butter
4 oz. Wild strawberries
.
2 oz. Grated Parmigiano Reggiano
.5 oz. Pedro Ximenez sherry

Preparation
For the chicken stock
: Put all the ingredients in a deep pot. Boil for 2.5 hours, add a pinch of salt , drain and set aside.
To prepare the risotto: Chop the shallot and saute for a few minutes. Add the rice, toast it a little and season. Pour the wine, let evaporate and continue cooking the rice with the chicken stock approximately 16 minutes. Lower the heat, add the strawberries and continue stirring the rice. Once the rice achieves the desired texture, put aside. Add the butter and stir some more. Sprinkle the Parmesan and a pinch of salt and finish the dish.



Plating
Place a square mold on one side of the plate with the risotto. On the opposite side, place the fresh strawberries. Pour a few drops of Pedro Ximenez sherry. Garnish with mint and freshly ground pepper. Serve. ■