Strawberry Risotto

I recently went to an event hosted by Verizon at the destination store in Santa Monica. It was a very interesting evening and I learned a great deal about tech devices and gadgets which I loved. However, I am first and foremost a cook and all I kept thinking about when confronted with all that red – red bags, red logo, red on the walls, red everywhere – were strawberries. I could almost smell them. I couldn’t get them out of my mind and it is, in California, strawberry season after all.

The very next day I was in the farmer’s market and what did I see? Strawberries. Great big, locally-grown, organic strawberries filling the market with their scent. What can I say? I was seduced. Verizon teased me. The farmer’s market baskets filled with berries did the same. I came home with a bucket full and a bottle of pinot grigio. I knew what I was going to make…strawberry risotto. In Italy, we usually do it with prosecco but I wanted to try something a little different. It worked very well. I garnished the plate with a good helping of some excellent balsamic vinegar gifted to me by a friend and sat down to eat my dinner. Those first strawberries of the season, rice, good balsamic, cheese, onions and black pepper made for a creamy, delectable and healthy (sort of) vegetarian meal that made me think of summers in Italy.


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