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Strawberry risotto

Strawberry risotto with basil, anise, pistachio and red currant with a strawberry foam.

Ingredients

15gRed onion
50gWhite wine
6ganiseed
200garborio risotto rice
5gChili stripes
200gButter
Ricotta
600mlChicken stock
150gStrawberry
Cream

3.2gAgar
120gSugar syrup
220gred currants
4gCitras

Lecite
water for thinning
Strawberry purée

pistachio crunch

Preparation

  1. Prepare the chicken stock.
  2. Finely chop the onion and sauté together with the aniseed in the pan.
  3. Deglaze with white wine.
  4. Cook the risotto by gradually adding the stock. The risotto is ready in about 15 to 20 minutes.
  5. Cut the strawberries in half.
  6. About 5 minutes before the end, add the strawberries and butter and continue to cook gently.
  7. Let the risotto rest for about 10 minutes with the lid on the pan, then add ricotta and cream to taste.

  1. Defrost the red currant purée and mix with sugar syrup, citras, and agar.
  2. Bring to a boil and mix well with the immersion blender.
  3. Let the mixture cool and set into a jelly.
  4. Break it up in the food processor into a gel and optionally add some oil.

  1. Thin the purée with a little water and add the lecite (1 gram per 100 ml liquid).
  2. Froth with an immersion blender.

  1. Place the risotto around a ring mold.
  2. Top with red currant gel, pistachio crunch, and basil cress.
  3. Froth the strawberry broth and place in the center.