A few moths back, when I fell into conversation with my friends from Italy about the possibility of making sweet risotto, I mentioned two dishes that I cook regularly at home: peach risotto (an amazing recipe from Jamie Oliver) and strawberry and mint risotto (a not less successful recipe I managed to find in one Russian cookbook). For me it’s difficult to say which of the two creamy, fruity and chocolaty dishes I love more: they are both outstanding and irresistibly good. Since that conversation, however, I was anxiously waiting for the strawberry season to start: I was salivating each time the thought of indulging into this treat crossed my mind! And as soon as these juice berries appeared on the shelves of the grocery stores in December, I could eventually include this dish into our home menu.
What I love most about this risotto is that it makes a perfect breakfast: a bowl of rice with succulent berries and nourishing nuts gives you the energy for the whole day, and the rich and velvety chocolate boosts the mood. And, of course, I like to play with the presentation of the dish and to come up with something new each time. Believe me, this dish will look impressive anyway: whether you simply spoon the rice into a plate and garnish with chopped pistachios and grated chocolate or whether you make it more sophisticated by using moulds, templates and piping bags. There are a lot of different elements that contribute to the colour profile of the dish making it spectacular. Tell me, can you think of a better start of a day?
