Featured Recipe

Milanese Strawberry–Champagne Risotto Yield: 4 cups Preparation time: 25 minutes Source: David Katz, Consulting Chef

•	32 oz. excellent quality chicken or vegetable stock
•	2 oz. brown butter and 4 sliced strawberries to garnish
•	2 oz. extra virgin olive oil
•	4 oz. unsalted butter
•	2 shallots, minced
•	2 cups Arborio rice
•	8 oz. champagne, spumante or other dry sparkling wine
•	4 oz. The Perfect Purée Strawberry,  thawed
•	3 oz. Parmigiano Reggiano cheese, grated
•	3 tbsp. chopped parsley
•	Salt and pepper to taste
Method:
1.	Warm stock in a saucepan and leave over low heat until needed.
2.	Sauté strawberries in brown butter and a pinch of salt for 1 minute, and keep warm until needed.
3.	Heat oil and 2 oz. butter in a heavy bottomed sauté pan over medium-high heat. Add shallot and sauté 1 minute. Add rice and sauté approximately 1 minute, stirring constantly until rice begins to sizzle and pop.
4.	Add sparkling wine and allow it to absorb almost completely, stirring constantly. Add Strawberry puree and allow it to absorb almost completely, stirring constantly. Add stock one cup at a time, stirring constantly until each cup is absorbed and the correct texture is reached.
5.	Stir in cheese, remaining 2 oz. butter and parsley. Season well with salt and ground black pepper.
6.	Top each portion with slices of sautéed strawberry and serve immediately.