Risotto of strawberry and blue cheese risotto: I loved him

Oh no, if you came in here, you're very bold. You're brave . You have some giant balls. Because you have to have balls to put a strawberry risotto .

I can tell you that this risotto recipe is among the best I've ever made. The strawberry blends perfectly into the preparation; it's neither strong nor too sour or sweet. It's not a sour dish. It has a fresh aftertaste. The blue cheese goes perfectly with it. Add a little, so as not to overpower the other flavors. Feel confident because they'll eat it without a murmur, I promise. That's what happened at home.

And from then on, it's all bliss. You literally become the children's idol

You'll see, you'll see, you'll see. Try it and tell me.

Ingredients

For 2 people

• 1 cup of carnaroli rice*
• 3 large strawberries + 2 small ones for decoration
• 1 onion
• 1/2 small glass of white wine
• 1 CDA. of butter
• 1 tbsp. heavy cream
• 1 tablespoon of blue cheese
• Vegetable broth (quantity required)
• Salt and pepper
• Optional: strips of bacon

* Carnaroli rice is the rice commonly used to make risotto . If you can't find it, you can substitute it with double-cooked rice (the thick kind), which is more common. It's not the same, but it'll turn out great.

Strawberry and blue cheese risotto recipe

What do we think about when we make a risotto?

1. If you decided to add strips of bacon : Place the bacon in a very hot, empty pot until crispy. Remove and set aside.

2. Mash the 3 strawberries with a fork until smooth. Set aside.

butter and the finely diced onion in the pot

4. Once it is transparent, add the rice and stir until it looks translucent.

5. At this point, add the half glass of wine (just a splash!). Stir the rice with the wine until it has evaporated, until the alcohol smell stops.

6. At this point, you'll lower the heat and start adding the broth . Do you know how to make risotto? If you don't, don't worry, I'll explain. I'm very good at it.

Preparing a risotto recipe basically requires spending the whole time next to the pot. Don't invent activities, don't set the table, don't go looking at Facebook, it only takes a minute. No. You'll screw up otherwise. Okay? Now, let me explain:

You'll be adding the broth little by little, ladlefuls a time. The broth should always be hot. You can keep it on the stove over very low heat or simply make sure it doesn't cool down. It's also important to have enough broth. If you run out of broth at the end, I swear, you'll cry a lot.

The amount of liquid your risotto should have is, as a guideline, always the same. And it doesn't have to be too much. By this I mean that between ladlefuls of broth, the risotto shouldn't dry out. The liquid should be integrated with the rice and not overflow. In other words: add a ladleful, stir a little with love. You look at your nails. I like this color. I have to buy more because I'm running out. The risotto! You stir again. Do I need to add liquid? No, not yet. The nails. The color is very spring-like. The phone rings. Hi... Give me a moment, okay? I'll call you after lunch... No, I'm not eating, I'm making a risotto recipe... With strawberries... (meanwhile, you stir the risotto) ...Yes, with strawberries... From Paulina Cocina... Kiss, I'll finish and call you back. Hang up. Back to the risotto: Does it need more broth? Yes. A ladle. We stir. On guard. I think it was Revlon 401, the color. I'll have to check... That's how you make a risotto recipe, and no other way.

You'll see how little by little the rice begins to become creamy . Continue in this broth-stir-think-broth pattern.

7. When it's almost done cooking (about 5 minutes left), add the pancetta, if you added it, the strawberry , the cheese , and the tablespoon of cream . Stir in the remaining 5 minutes of cooking time. The blue cheese will melt completely. The risotto will turn pink!

8. Serve garnished with a strawberry and eat immediately . If you call the table and the guests haven't arrived, you sit down and start eating. Because risotto doesn't keep you waiting.

The original recipe was shared with me by YouTuber Cocinero Diario , and I tweaked it a bit. Thanks!!!

The final result

that smoke…

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