Spring-time risotto with wine, orange and strawberries

This is really a special recipe full of aromas and flavours! A nice savoury dish with the strawberries and the orange involved adding an extra taste and freshness! It is amazing how fruits can get together so well with classic ingredients creating such a luscious and creamy food!

Recipe of Kostas Tsigas,

from "Cook Book" magazine of "ETHNOS" newspaper



Ingredients (for 4 people):
180gr. of Arborio rice
½ a large onion, grated
2 tbsp of brown sugar
1 tea-cup of dry sparkling wine (Prosecco wine is a good choice)
1 tea-cup of milk
½ tea-cup of sparkling water
½ tea-cup of apple juice
1 tbsp of fresh spearmint, finely chopped
1 pinch of ground mahlep
200 gr. of large strawberries, cleaned and cut in quarters
1 orange, peeled and cut in small pieces
2 tbsp of butter
2 tbsp of cream cheese, at room temperature (or mascarpone cheese)
pinch of salt (if needed)
1 tbsp of balsamic vinegar

Method:
Melt the butter in a non-stick saucepan on medium heat and add the onion. Turn the heat to medium-low and sauté for about 4 minutes, stirring with a wooden spoon. Add in the pan the rice and sauté for another 2 minutes.

Sprinkle with the sugar and stir well. Pour over with the sparkling water and the apple juice. Turn the heat to low and keep stirring the rice constantly. During this time add the milk, checking on the rice all the time so not to stick.

Cook for 12 minutes and then add the mahlep, the strawberries, the orange, the spearmint and the sparkling wine and gently stir.

Take the saucepan off the heat and add the butter, the cream cheese, salt and pepper.

Serve immediately, drizzling on each plate with some of the balsamic vinegar.