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Sent to us by Dean, Santa Rosa, CA
Ingredients:
5 cups Chicken Broth
3 T Unsalted butter
1/3 cup Finely minced onion
1/2 cup Diced strawberries (washed,
hulled & stems removed)
1/4 cup Sweet Marsala wine
1-1/2 cup Arborio rice
1 T Unsalted butter
2 T Grated parmesan
Directions:
- Bring broth to a steady simmer in a saucepan.
- Heat the butter in a heavy 4-quart pot over moderate heat.
- Add onion and saute 1-2 minutes.
- Add strawberries and cook until they lose their red color and give up their juice.
- Add Marsala wine and cook until liquid in pot is reduced to about 1 Tablespoon.
- Add rice to pot. Using wooden spoon, stir 1 minute, making sure grains are well coated.
- Begin to add simmering broth, one ladleful at a time, stirring frequently until each addition is almost completely absorbed before adding the next ladle.
- Reserve about 1/4 cup to add at the end.
- After about 18 minutes when rice is tender but still firm, add reserved broth, butter and parmesan, and stir vigorously to combine with the rice.
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