Strawberry Risotto

Ingredients:

1/2 tablespoons minced onion (or shallot)
1 tablespoons julienned celery
1/6 cup unsalted butter
7 oz rice (preferably Carnaroli, otherwise Arborio)
1/2 cup good dry sparkling wine (it need not be Methode Champenoise)
Simmering broth, ideally vegetable, though chicken will do
10 oz firm strawberries, hulled and finely sliced
1 or 2 tablespoons grated Parmigiano.

Method:
Sauté the onion and celery until well wilted in 2/3 of the butter, then remove them from the pot with a slotted spoon and set them aside.

Stir the rice into the butter and cook over a moderate flame, stirring, for 5-7 minutes.Stir the onion and celery back into the rice, stir to heat through, and add the bubbly. Continue stirring until the wine is completely evaporated, then begin adding broth a ladle at a time.

The rice should be done in about 15 minutes; at this point stir in the strawberries, cook stirring gently for one more minute, turn off the flame, stir in the remaining butter and cheese, cover for a minute, and serve.

Yummmm... strawberry kiss!