Don't get this twisted! This isn't a rice pudding, and it's not made to be a dessert. It's a savory entree or a side dish. With the strawberry wine and thyme, It's hard to argue otherwise. It's sweet, creamy, and really delicious. Honestly, one of my favorite risottos to date! Hope you enjoy :)
1Heat 1T b of theutter and olive oil in a saucepan. Add the onions and sweat on a medium heat. Meanwhile, roughly chop HALF the strawberries but do not add just yet.
2Stir in the rice and coat each grain. Stir in the white wine and simmer until evaporated, then turn the heat to low.
3Add a ladle of stock (About 1/2 cup), stir and simmer for a minute or two, then stir in the roughly chopped strawberries. Gradually add the more and more stock, stirring all the time between additions, until a risotto consistency is formed.
4When the rice becomes al dente, add thyme and remove from the heat and stir in a the other 1T of butter and grated parmesan. Add salt to taste if desired
5Leave to rest for a minute. Quarter the remaining strawberries and scatter onto the risotto with some more grated parmesan, and a little balsamic vinegar if desired, and serve hot! and enjoy! :)