I know that lately I often use the word delicious but is that the great discoveries deserve. Do not know the desire I had to try this recipe, the time had been waiting anxiously since I bought my books Tessa Kiros adoradísima back in November. The moment I saw woke my curiosity so I checked the page waiting for the arrival of the time of strawberries to enjoy it. And finally came the moment! The truth is that he was eager to test the result, no longer a rice dish with vegetables and strawberries. But can you imagine our paella with some strawberries? Well, maybe a matter of taste because after this risotto is delicious. At home we liked them all and you do not see how hard it is to get as much unanimity about tastes so delicious.
Moreover, every time I post a recipe from Tessa Kiros many of you ask me of his books which I recommend because you like the recipes I've been going to blog. And what I'll tell you if it is almost motherly love I feel for these books. Those who do not know Tessa can you know what I mean here and those who follow me regularly know that it was love at first sight. I loved them the first time by chance crossed my path and since that wonderful love affair has never ceased to amaze me. Although you know that they say the love that is blind. So I do not know if I am very objective in this case because yes, I'm hooked up to the bars and acknowledge that it is not bought one of his books to have them all. Of course, I I have seven, each with over four hundred pages of recipes and wonderful pictures and I'm delighted. So I do not want anyone to be disappointed with this matter because everyone likes the colors are but what do you want me to tell me these books are still magic. I just hope that the recipes for you to share yours have too.
INGREDIENTS 1 scoop of Knorr Chicken Broth, 1.5 liters of water, 60 grs. butter, the white of a leek instead TIGHT, 1 clove garlic, medium / large, 600 grs. strawberries, a splash of Pedro Ximenez (About 5 tablespoons), 4 pots of rice (500 gr.) And 4 handfuls of Parmesan or Grana Padano cheese.
As always, I changed some things about the original recipe. Tessa used instead shallot leek and garlic and brandy in place of Pedro Ximénez. As always you decide but I the truth is that the combination of leeks and strawberries I love it. A revelation.
Well, we get down to work. First start by putting in the pot where we will make the risotto, a drizzle of olive oil and a tablespoon of butter to fry the vegetables. We get used to that when we use butter to sauté something we have to also add a splash of olive oil because butter burns very easily (at 90 º C) but if we incorporate virgin olive oil we get is up the temperature because the oil can reach 200 º C and at Therefore we do not have the problem that we burn. Another important thing to this recipe is that the chop vegetables into small cubes, as small as possible. We want to give it flavor but not notice the bite.
After chopping the vegetables and clean and chop the strawberries we heat the liquid in which we will cook the rice. Tessa is proposing to use chicken or meat or water either directly (though you may seem a sacrilege is rice that are much better that way). This time I chose to use chicken stock but almost half the time I tried it and it seemed like the flavor of the broth was stealing too much prominence to the other ingredients so from then on simply water added to the end. To do it at home I have set as a guideline that you use a scoop of Knorr chicken stock by half liter of water and salt. Should you use homemade chicken broth do as I, try halfway through cooking to see what you think and if you decide you still adding stock or water.
Now that we have the hot broth and the oil and butter in the pan add the vegetables and half of our strawberries troceaditas, season and sauté for a couple of minutes. Then incorporate the Pedro Ximénez and let the alcohol evaporate over high heat. It's time to add the rice. I braise it to soak in the fat and reducing our PX and then begin to incorporate the broth bucket to bucket. You know how to make a risotto, we need to add the liquid gradually (unlike what happens with our paella). Pour a cazito and when the rice has absorbed the following and all without stirring using a good spoon wood. After 17-18 minutes our risotto is almost done. There must be a little soupy because we will remove from heat and add some ingredients that will densify. If we leave it too dry when you're going to look like a paste used rather than a creamy risotto. Remove from heat and add the remaining butter (about 30-40 oz.) And 4 handfuls of Parmesan or Grana Padano. Stir well to integrate with the rice and then incorporate the drills that we had booked. In general, the risotto should be served at the time so that it become too matted. But in this case is even more important because if we wait too long we have added strawberries just at the last moment will cook too much and lose not only its beautiful color, but also part of its delicious taste.
I hope you enjoy this dish and enjoy it as much as me. Who knows, maybe is another way for children to eat fruit. Do you ever ye had imagined? Neither do I.
Indeed, as I said the other day, will now try to publish something on the blog almost daily (except weekends and holy days). This is the first week so I have a little patience as I try to organize myself to get to everything.
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