Risotto Strawberry Serves 4

Bring stock to a boil over high. Add strawberries, and blanch for 30 sec. Remove berries, puree in food processor, and set aside. Turn off heat and cover stock. Melt butter in heavy pan. Add rice and stir constantly for 1 min. Add wine and cook until absorbed. Add stock, 1/2 c at a time, stirring constantly; allow rice to absorb liquid before adding more. (25 min.) Remove from heat. Stir in berries and cheese. Season.

Rice 1c Arborio
Stock 3c chicken
Berries, Strawberries 1c hulled
Butter 2T
Wine, White 0.25c
Cheese, Parmesan 0.75c