Description
Even if you are indifferent to the rice, you this dessert will still enjoy it. Absolutely no taste of rice cereal. Very gently, strawberry...
Ingredients
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Figure
200 g
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Strawberry
400 g
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Olive oil
2 Tbsp
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Dry red wine
50 ml
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Milk
1 l
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Sugar
100 g
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Cranberry
50 g
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Butter
30 g
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Mint
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Salt
Cooking
For cooking risotto is best suited rice, "Italica" from "Mistral".
Strawberries wash, remove the stems.
Cut into pieces, leaving a few pieces for decoration.
In a pan pour the olive oil heated, put 2/3 of the chopped strawberries and simmer for a few minutes, stirring with a spatula.
Add some dried cranberries.
Fill it with rice, "Italica" from "Mistral".
Fry the rice for a few minutes, stirring constantly.
Pour dry red wine or grape juice, stir the rice until evaporation.
Begin to pour half a Cup of milk, continuously stirring the rice. Cook on a medium heat.
Cook the rice, occasionally adding milk, for about 30-40 minutes until "al dente", stirring constantly with a wooden spatula. Add sugar to taste.
Put the butter, salt, remaining fresh strawberries.
Stir.
This dessert is delicious both warm and cold. Although the taste is completely different.
When serving, decorate with strawberries and mint. Bon appetit!
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