ca. 2 liters of hot chicken broth
70 gramms of grated Parmigiano cheese
2 tablespoons of sour cream
1 small onion, finely chopped
2 hands full of fresh strawberries
1 hand full of fresh basil
1 dl white wine
In a large pan melt some butter - put in the rice and mix well with the butter, then put in the onions and pour in the white wine. Cook the risotto slowly by constantly adding some hot broth white a large spoon, whilst constantly steering the rice. If the rice is about half done, put in the strawberries, creme fraiche and 3/4 of the grated cheese. Just as the risotto is about done, add the basil. Season with salt and freshly ground pepper and another notch of butter. Let rest for another 2 minutes. Serve and sprinkle with the remaining cheese.
