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Ingredients
- 2 Tbsp. butter
- 200 gm well flavoured strawberries, minced
- 400 gm Arborio rice
- 400 ml champagne
- 600 ml water
- 150 gm sugar
- 200 gm well flavoured strawberries
- 30 ml strawberry syrup or possibly liquor
Directions
- Mix the water and sugar together in a small saucepan and bring to the boil, simmer gently while you begin the risotto.
- Heat the butter and saute/fry the minced strawberries till softened.
- Add in the rice and stir to coat, cooking for a moment or possibly two till the butter has been absorbed by the rice. Add in the champagne and simmer till there is no alcoholic aroma wafting from the pan, and the rice has absorbed the liquid.
- Begin to add in the sugar syrup, 1 c. at a time, stirring well after each addition and allowing the liquid to be absorbed before the next addition.
- When all the sugar syrup has been absorbed, remove the pan from the heat. Add in the remaining strawberries and strawberry syrup and stir well. Serve immediately.
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