Wild Strawberries + Champagne Risotto



3 cups vegetable stock
3 tbs. butter
1 small onion, finely chopped
1 cup risotto rice (Abborio)
1 cup champagne or sparkling wine
1 cup hulled strawberries
salt and freshly ground white pepper
1 cup freshly grated parmesan reggiano cheese
2 tbs good quality balsamic vinegar
basil for garnish


Bring vegetable stock to a boil, reduce the heat to a low simmer.

In a heavy bottom sauce pan melt 2 tbs of butter. Add the onion and cook over low heat, stirring occasionally for 5 minutes or until translucent. Add the rice and stir constantly for one minute. Add the champage or sparkling wine and cook for 5 minutes, or until all the liquid has evaporated. Add 1/2 cup of stock at a time, stirring constantly; allow rice to absorb each 1/2 cup before adding more. Rice should cook in about 25 minutes. Stir in the berries and cook for 2 minutes. Remove from heat.
Stir in remaining 1 tbs of butter and parmigiana-reggiano cheese. Season with salt and white pepper to taste.


Serve risotto in a bowl, garnished with a drizzle of balsamic vinegar, basil and sliced strawberries.


This seasonal dish was made at a Simply Italian - Coastal Mediterranean cooking class I attended at Stone Creek Inn with Chef Christian Mir. Stone Creek Inn has graced East Quogue since 1996, when celebrated chef Christian Mir, a native of Southwest France, and his wife Elaine DiGiacomo bought and renovated the historic building and created a premiere dining destination in the Hamptons. If you are ever in the area it is a must try. This recipe was created by Elaine and Christian for this class and to take full advantage of our local strawberry season. It is so sweet and savory it will become a summer favorite for sure.