22 October 2008


Strawberries and Cream Risotto, with Sausage Crostini

These are two recipes from Italy’s Joy of Cooking, which as you can guess is way better than dowdy ol’ American Joy. It’s called The Silver Spoon, and you should all buy it, or get a roommate who owns it, as we did.

This risotto is definitely unusual. For one, there is no cheese whatsoever in it. Also, it smells a lot like the strawberry filling we added to a puff pastry dessert a while ago. But it is more of a savory than sweet dish.

The Risotto

  • 6 ½ cups Vegetable Stock
  • 7 tbsp butter
  • 1 chopped onion
  • 2 cups risotto rice (Arborio in our case)
  • 1 ½ cups white wine (pick one you'd like to drink with dinner, naturally)
  • 2 ½ cups mashed strawberries
  • 1 cup light cream
  • salt and pepper to taste
(Serves four, though we cut it in half for the two of us.)

In one pot, bring stock to boil. In another pot, melt butter and add onions. Cook for 5 minutes. Add rice and cook until you’re sure it’s all covered in butter. Then add the wine. Once wine evaporates add a ladle of stock and cook till it’s absorbed. Do this over and over until the stock is used up (about 18-20 minutes). Halfway through, add the mashed strawberries. At the end, add the cream and season with salt and pepper.

Sausage Crostini
  • 3 Italian sausages (skinned)
  • 5oz of cheese (they called for straggiano, which we couldn’t find and replaced with parmigiano reggiano. If you do this, it won’t need any extra salt)
  • 1 tbsp fennel seeds (strangely, the sausage we bought already had them in it!)
  • baguette slices
Preheat oven to 350F. Mix sausage meat, cheese, and fennel in a bowl. Add salt to taste. Spread mix on bread, put in baking dish and bake for 15 minutes. Serve hot.

The crostini was delicious. It's really just cheese and sausage on bread, you can't go wrong there (in fact, we ate it for breakfast the next morning and it was still good).

This risotto met mixed reviews. It didn't turn out gluten-y, which is a plus, but it took on an unexpected brown color from the vegetable stock. The strawberries maintained some of their taste, but were blanched while cooking and got lost visually and texturally in the rice. We were a little wary of the whole thing, but were surprised that the more we ate, the more we liked it. And Shake's Silver Spoon-owning roommate approved, and we trust her, so it must have been good.

Our recommendation is that if you try making this risotto, add the strawberries later while cooking. They won't lose as much of their color or shape that way.


  1. oooooh now my risotto is up too.

    in yo face!

  2. i like your pictures. they are help show what's going on and without background noise...

  3. Do the strawberries change the texture of the risotto?



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