A delicate first course with a fruity touch and a creamy finish that makes all the difference
A surprising pairing: risotto with strawberries and Provola Nobili is the perfect meeting of sweetness, acidity, and creaminess.
The provola, stretchy and flavorful, adds an intense and enveloping note to the dish, perfectly balancing the freshness of the strawberries. Ideal for spring, it’s an elegant yet simple first course to prepare.
Ingredients
For 2 people:
- 160 g of Carnaroli rice
- 100 g of fresh strawberries
- 125 g Provola Nobili
- 500 ml of vegetable broth
- 1 shallots
- 25 g butter
- 25 g of grated Parmesan cheese
- Salt and pepper to taste
- Extra virgin olive oil, to taste
Step by step preparation
- Prepare the strawberries
Wash the strawberries and cut them into small pieces, keeping a few whole for the final garnish. - Sauté the shallot
In a saucepan, gently soften the finely chopped shallot with a drizzle of extra virgin olive oil. - Toast the rice
Add the rice and toast it for 1–2 minutes over medium heat, stirring. Start adding the hot broth a little at a time. - Add the strawberries
After about 7–8 minutes, add the chopped strawberries. Continue cooking, adding more broth as needed until the rice is al dente. - Cream with Provola Nobili
With the heat off, add the butter, Parmesan, and grated Provola Nobili. Stir vigorously to emulsify and achieve a creamy, smooth consistency. - Plate and serve
Adjust with salt and pepper, then serve immediately, garnishing the dish with the reserved strawberries.
Conclusion
Colorful, creamy, and unexpected: this risotto wins you over at the first bite thanks to the contrast between fresh strawberries and Provola Nobili, which gives the dish a smooth, flavorful creaminess.
A perfect recipe for those who love to experiment with flavor.