250 gr of Carnaroli rice from Terre Alte Villarboit
½ glass of Prosecco
Grated Parmigiano Reggiano to taste
1 liter of vegetable broth
Extra virgin olive oil
Salt to taste
Chop up the onion and fry it in the oil. Toast the rice in the pan for a few minutes, then add the Prosecco and reduce. Pour enough vegetable broth to cover the rice, mix and add the broth a little at a time when the rice starts to dry. When the rice is halfway cooked, add the chopped strawberries, mix and when the rice has finished cooking, turn off the burner and stir in the Parmigiano Reggiano.
For the dish presentation, we recommend decorating with a raw strawberry garnish.
Want a slightly stronger flavor? Use gorgonzola to cream our rice!