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Strawberry Risotto With Fresh Robiola

Strawberry Risotto

Sweet berries brighten this rich, indulgent risotto.

In his book, The Cheesemonger’s Seasons, L.A.-based cheese expert Chester Hastings shares recipes that bring a favorite indulgence from the appetizer or dessert plate into the foreground as part of the main event. Inspired by California’s generous seasonal bounty, Hastings pairs fruits and veggies with flavorful, creamy cheeses, making inspired combinations that range from comforting to exotic. In this risotto recipe, he elevates the classic base by adding Prosecco and Robiola cheese to the mix. Tender, sweet strawberries get stirred in at the last minute, lending a pop of color and summer flavor.


  • 6 cups chicken stock, homemade or good-quality, low-sodium purchased
  • 4 Tbsp. unsalted butter
  • 1 medium shallot, minced
  • 2 cups Carnaroli or Arborio rice
  • 1 cup Prosecco
  • 12 oz. ripe but firm strawberries, hulled and thinly sliced
  • 3 1/2 oz. fresh Robiola cheese
  • 2 oz. Parmigiano-Reggiano cheese, grated
  • Sea salt and freshly cracked black pepper to taste
  • Tools:saucepan, ladle, large sauté pan


In a saucepan, warm the stock over medium heat until hot. Reduce the heat to medium-low and keep the pan on a nearby burner while you cook the risotto.

Melt the butter in a large sauté pan over medium heat. Add the shallot and cook until translucent, about 5 minutes. Add the rice all at once and stir, being sure to coat all the grains with butter.

Cook for about 5 minutes, stirring constantly, or until the outside layer of the rice grains becomes translucent. Add the Prosecco and stir steadily until completely absorbed, about 2 to 3 minutes.

Begin adding the hot stock, one ladleful at a time, stirring the mixture constantly and adding more stock as each ladleful is absorbed by the rice.

After 15 to 20 minutes, the rice should be cooked, with a nice, dense texture, though it should not be crunchy. Stir in the strawberries and cook for 1 minute longer, then remove from heat and add the Robiola and Parmigiano, stirring well to combine the cheeses and to create an ultra-creamy risotto. Season with salt and plenty of freshly cracked pepper. Serve immediately.

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