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Fruit risotto?

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I had strawberry risotto in a restaurant once that was wonderful, but it's been too long since I've had it for me to try to recreate it. I'm not interested in a desert, but something more along the lines of a first course fruit soup--not too sweet. In particular, I'm wondering about what liquid to use to cook the rice, and whether to add half the fruit at the beginning and half at the end to create layered flavors. Oh, and any herb suggestions beyond the obvious mint would be appreciated. I've looked a little online, but I would appreciate suggestions from all of you. I'm interested in summery fruits, as I can imagine that pear and blue cheese risotto could be delicious, but not very seasonal right now.

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