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Risotto with strawberries and Dolcetto d’Alba

number of servings: 2

category: STARTER

Array
INGREDIENTS PREPARATION
  • 160 g of Carnaroli rice
  • 20 g of olive oil
  • a litre of vegetable stock
  • 1 dl of wine (Dolcetto d’Alba)
  • 20 g of butter
  • 100 g of strawberries
  • 4 strawberries to garnish
  • 2 leaves of mint
Make some vegetable stock. Toast the rice in olive oil then pour the wine and let it dry. Add the hot stock a little at time turning continuously the rice with a wooden spoon, before the rice is completely cooked add the minced strawberries. When the rice is cooked add the butter and stir. Put the rice in a dish and garnish with the strawberries cut in slices and the leaves of mint
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