Bence and Judit are visiting from Japan (btw, they are Hungarians, not Japanese), and last night Bence made us a yummy strawberry risotto. He chopped half a onion and cooked it in butter and olive oil, then added 500g of carnaroli rice and a glass of white wine. He chopped a punnet of strawberries and added them to the rice and, always stirring, added about 1.5l of vegetable broth, ladle by ladle. At the end he added some grated parmesan cheese and topped the risotto with chopped parsley. More parmesan and some freshly ground black pepper were added to the plates. It was a super delicious risotto, thank you Bence!
Recipe by Bence Kovács,
Photos by Alessandra Zecchini ©