Risotto With Strawberries

Preparation:

Preparation: Finely slice 1/2 of the onion and put it to dry in a saucepan with 60 g of butter. When it is softened and browned, pour the rice and toast it for two minutes. Pour in the dry white wine and let it evaporate. Then start the normal cooking of the risotto using meat or vegetable broth or one prepared with meat extract. After about 10 minutes, add the strawberries to the risotto, cut in half if small or in four if large, and continue cooking for another ten minutes. Then turn off the heat, add the butter and mix vigorously before serving.