INGREDIENTS (4 servings)

300g arborio rice / 14 strawberries / 1 glass of red wine / 1 shallot / 1L vegetable broth / grated parmesan cheese / butter / chives / extravirgin olive oil / salt / pepper

Dice 12 of the strawberries and infuse them in the red wine. Cut the shallot and brown it in a pan with some oil. Add the rice and let it toast. Drain the strawberries and use that same wine to simmer the rice. Once the wine has evaporated, start adding the broth little by little, season with salt and pepper. After 5 minutes add the diced strawberries and some more broth, then mix everything and keep turning until the rice is cooked. Take off the fire, add the parmesan cheese and butter, and mix. Serve with some chives on top.