Strawberries--in risotto? Sure it may sound unreasonable but boy, is it ever delicious! I hadn't made this seductive plateful in years and as I experienced the ripe, summery, creamy goodness once again I wondered why I had taken so long to make it once again! Chicken stock is fine to use, but surely any stock such as veal, mushroom or vegetable is entirely suitable, and liberally dose your dish with grated Parmesan and cracked pepper. It's patient work, continually stirring the stock in this particular rice over the course of about half an hour, but risotto is hardly deserving of all the fuss given; instead, it's all rather quite easy and creates a fine impression for guests while at it. Toss about a salad of fresh greens enlivened by a dressing of spring onions, shallots, Dijon mustard, more pepper and fruity olive oil. And as the recipe only requires a quarter of a cup of a crisp white wine, naturally, spill a few glasses while enduring the stirring and then pour some more with the rest of your finished dish!
Go here for the recipe, and thanks to my weather-worn copy of Saveur from May/June 1995.
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