Ingredients :
Arborio rice 80gms
Clarified butter 10ml
Mascarpone cheese 30gms
Butter 5gms
Strawberry 80gms
Chocolate 20gms
Sugar 10gms
Salt to taste
Balsamic Vinegar few drops
Sweet vermouth (or wine) 10ml
Vanilla essence few drops
Method:
Keep one whole strawberry for garnish and cop the rest into fine dices.
Heat clarified butter and add rice to it and lightly toast it starts to give aroma.
Deglaze with vermouth or wine then add Hot water to it ladle by ladle to it. Add sugar and
Salt to it.
Just when it is eighty percent cooked add the chopped strawberries to it.
Cook further till al dente and then add mascarpone cheese, butter and balsamic vinegar.
Stir vigorously so that it comes out to be creamy.
Take out the risotto in a plate and garnish with strawberry and a quenelle of mascarpone cheese and a chocolate stick.
Arborio rice 80gms
Clarified butter 10ml
Mascarpone cheese 30gms
Butter 5gms
Strawberry 80gms
Chocolate 20gms
Sugar 10gms
Salt to taste
Balsamic Vinegar few drops
Sweet vermouth (or wine) 10ml
Vanilla essence few drops
Method:
Keep one whole strawberry for garnish and cop the rest into fine dices.
Heat clarified butter and add rice to it and lightly toast it starts to give aroma.
Deglaze with vermouth or wine then add Hot water to it ladle by ladle to it. Add sugar and
Salt to it.
Just when it is eighty percent cooked add the chopped strawberries to it.
Cook further till al dente and then add mascarpone cheese, butter and balsamic vinegar.
Stir vigorously so that it comes out to be creamy.
Take out the risotto in a plate and garnish with strawberry and a quenelle of mascarpone cheese and a chocolate stick.
