STRAWBERRIES RICE WITH BALSAMIC VINEGAR

INGREDIENTS

• 280 g Gallo brand risotto (if not available, any rice brand will do as long as is Italian);
• 80 g ripe strawberries;
• 1 teaspoon minced shallot;
• 15 g grated Parmesan cheese;
• 1 tablespoon balsamic vinegar for cooking;
• 1.5 liters vegetable stock;
• olive oil, butter, traditional balsamic vinegar of Modena. 

PREPARATION

In a heavy bottomed saucepan, place the chopped shallot, a small olive oil, and fry in butter without coloring. Add the rice and roasted at the fire enough support for a few minutes after that faded with the balsamic vinegar. Continue cooking, stirring, adding the vegetable stock. Just before cooking is complete add the strawberries into chunks, once the rice is "al dente" remove from heat and wait a few minutes add the remaining olive oil, butter and Parmesan. Complete creaming wave and pour into warm soup bowls and garnish the risotto with fresh strawberry slices, flakes of parmesan and a few drops of balsamic vinegar from Modena.