Strawberries Risotto

1. Put the mixed berries in a pot and gently cook them with 30 ml of SABA for 10 mins.
2.  Wash and slice the strawberries, dress them with 15ml SABA and 5ml BALSAMOSABA 6, cover them and let them rest for half an hour.
3. To make the rice. Put 2 tbsp EVOO in a heavy-based pan and fry the onion until soft. Add the mixed berries and the rice, stirring to coat it in the oil, then add the white wine and cook, always stirring, until nearly evaporated.
4. Then start adding the hot stock to the rice, a ladleful at a time, waiting until each addition has been absorbed, before adding the next one. Keep on stirring all the time.
5. At the end of cooking (ab.20 mins), turn off the fire, add the grated parmigiano and let the risotto rest covered for 5 minutes before serving.
6. To serve, divide the risotto in the dishes, complete with a little  strawberries on risotto, adding a little bit of the strawberries sauce too.
7. Finish with some drops of FRANCO

DESSERT VARIATION: If you prefer this recipe to be a dessert, at the end of cooking, turn off the fire and add fresh ricotta or créme fraîche instead of parmigiano. Serve with the marinated strawberries, topping with a little strawberries sauce and finishing with FRANCOS’s drops.