As Northern Ireland’s passion for Italian food continues, chef Gennaro Contaldo shares his modern take on some classic recipes.
What you'll need
I made this dish for the family one summer’s day when I could only find strawberries and risotto rice in the cupboard. It was delicious and the girls loved it
30g Bertolli Spread
2 small shallots, finely chopped
250g Arborio rice
500g strawberries, hulled — half quantity quartered and remaining roughly chopped
½ glass white wine
1 litre vegetable stock, kept hot
40g Bertolli Spread
50g parmesan cheese, freshly grated, plus extra to serve
Salt to taste
Heat the Bertolli Spread in a saucepan, add the shallots and sweat on a medium heat. Stir in the rice and coat each grain. Stir in the white wine and simmer until|evaporated.
Add a ladleful of stock, stir and simmer for a minute, then stir in the roughly chopped strawberries. Gradually add the remaining stock stirring all the time between additions.
When the rice becomes al dente, remove from the heat and stir in the Bertolli Spread and grated parmesan.
Add salt to taste if desired. Leave to rest for a minute.
Top with the quartered strawberries and some more grated parmesan, if desired, and serve.