Risotto allo Champagne e fragoline di bosco – WHB # 268

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Per questo giro di “Weekend Herb Blogging” lo chef (chi???) propone questo risotto elegante e romantico allo champagne e fragoline di bosco. Rispetto al più “classico” risotto alle fragole, sicuramente le fragoline di bosco (wild strawberry) sono più dolci e più saporite e stemperano un po’ il sapore acidulo delle fragole, che secondo me è l’unica nota stonata del risotto alle fragole.

LO SAPEVATE CHE….

la fragolina di bosco, oltre ad essere il frutto della “Fragaria Vesca“, una pianta erbacea della famiglia delle rosacee, è anche un sacco di altre cose? Per gioco mi sono messa a cercare su google “wild strawberry” ed ho scoperto che dietro alla fragolina di bosco c’è tutto un mondo di significati curiosi. Così, un po’ come la mia amata Amélie Poulain e un po’ come il ‘nostrano’ Roberto Saviano, anch’io ho stilato il mio (stupidissimo) elenco personale. Eccolo qui.

LA FRAGOLINA DI BOSCO E’…

  • Un famoso film del 1957: Wild Strawberries - Il posto delle fragole
  • Un bellissimo dipinto ‘pop art’ di Robert Rauschenberg del 1988 – Wild Strawberry Eclipse
  • Un poema del 1985 di Maurice Kenny, poeta americano (moicano) il cui tema ricorrente era appunto la fragolina di bosco: Wild Strawberry (purtroppo non sono riuscita a trovare il poema sul web)
  • Un movimento studentesco per la democrazie e i diritti civili in Taiwan: Wild Strawberry Movement (strawberry generation!!)

e poi ancora

  • ben due gruppi musicali (uno canadese e uno scozzese)
  • il titolo di una canzone
  • un servizio di piatti
  • una clinica di bellezza
  • un accessorio per capelli
  • un Lodge in Alaska

…e molto altro ancora….

Capito?? vi ho tediato abbastanza con i significati reconditi della fragolina di bosco? Sììììì? Allora passiamo alla ricetta.

Ingredienti per il risotto alle fragoline e Champagne

250 gr di riso (io ho usato il ribe parboiled) – 1 confezione di fragoline di bosco (150 gr) – 1 bicchiere di Champagne (o prosecco) – 1 cipolla rossa – 1 litro di brodo vegetale (io ho usato il dado vegetale fatto con il Bimby – a casa mia ormai è sempre presente)

Fai un leggero soffritto con la cipolla tritata, aggiungi il riso a tostare (e qualche fragolina se vuoi) e sfumalo con lo Champagne (o il prosecco). Cuoci per il tempo di cottura previsto sulla confezione del riso, aggiugendo il brodo un po’ per volta durante la cottura, come faresti per qualsiasi risotto e, a 7-8 minuti dalla fine, unisci le fragoline. Come al solito lascia da parte qualche fragolina per la decorazione. Aggiusta di sale se necessario.

Un consiglio: se, come me, quello che non ti convince del classico risotto alle fragole è il sapore troppo acidulo, allora gli accorgimenti sono due: il primo è la “cottura delle fragole”, nel senso che, se le aggiungi troppo tardi, saranno troppo “crude” e manterranno troppo il loro sapore acidulo. Il secondo, ma primo per importanza, è lo Champagne o comunque il prosecco: prima di usarlo per sfumare il riso, sarebbe preferibile scaldarlo in un pentolino a parte, per far evaporare l’alcool.

Ecco qui: cin-cin!

Questa ricetta partecipa al Weekend Herb Blogging #268, la cui edizione italiana è questa settimana ospitata dalla dolce Brii, che è anche e soprattutto l’organizzatrice italiana di questo evento!

Thanks to…
Astrid from  Paulchens FoodBlog, hosting this week English edition
Kalyn, Kalyn’s Kitchen, creator of WHB
Haalo, Cook (almost) anything at least once, manager of all events
Brii, Briggis recept och ideer, for the Italian edition and for hosting it this week
See the WHB#268 Round-up: Italian Edition and English Edition

Wild Strawberry & Champagne Risotto – WHB # 268

For this Weekend Herb Blogging’s round the chef (who???) suggests this elegant and romantic ‘risotto’ with champagne and wild strawberries. Compared to the more ‘classical’ Srawberry Risotto, this version is less acidulous, due to the wild strawberries’ sweetness and taste.

Wild Strawberry is not only a tiny, intensely fragrant fruit of the “Fragaria vesca”, a plant commonly known as the Woodland Strawberry or Fraises des Bois, Wild (European) Strawberry, but also many many other things?

DO YOU KNOW THAT…..?

Just for fun I started googling “wild strawberry” and I discovered some curious meanings. Then, in the name of my truly loved Amélie Poulain, I made my own Wild Strawberry’s List. Here it is.

WILD STRAWBERRY IS…

  • A famous moovie of 1957: Wild Strawberries
  • A beautiful pop art painting by Robert Rauschenberg, 1988 – Wild Strawberry Eclipse
  • A poem written in 1985 by Maurice Kenny, an American poet (Mohawk), whose preferred theme was in fact the wild strawberry: Wild Strawberry (unfortunately I didn’t find the poem on the web)
  • A student movement for democracy and human rights in Taiwan: Wild Strawberries Movement (so called strawberry generation!)

Moreover Wild Strawberry is…

  • a song
  • a Canadian pop band and also a Scottish one
  • a hair stylist
  • a beauty clinic
  • a hair accessory
  • a Lodge in Alaska

….and so on…..!

Got it? Did you get bored??  Ok yes, let’s go to the recipe.

Ingredients for Wild Strawberry & Champagne Risotto

2 cups rice (I used the ‘Ribe parboiled’ rice) – 1 cup Wild Strawberry – 1/2 cup Champagne (or ‘Prosecco’ or another dry and sparkling wine: your choice) – 1 red onion – 4 cups vegetable stock (I made it with ‘Bimby’) – 2 tbsp olive oil

Sauté chopped onion with olive oil over a moderate heat fro 2 minutes.

Add rice and sauté approximately 1 minute over medium-high heat, stirring constantly until rice begins to sizzle and pop.

Then add Champagne (or dry & sparkling wine) and allow it to absorb almost completely, stirring constantly. Could also be better if you heat the Champagne (or wine) in a small saucepan aside, before you add it to the rice, just to let alcohol evaporate.

Add stock one cup at a time over law heat, stirring constantly until each cup is absorbed and the correct texture is reached (see the cooking time of rice you chose). After 3-4 minutes cooking, add wild strawberries. As usual, leave some aside for decoration. When it’s ready, serve it immediatly, topping each portion with fresh wild strawberries!

Here we are: cheers!

This recipe is my special entry fro Weekend Herb Blogging #268, this week hosted by Astrid, from  Paulchens FoodBlog (see above for other details).

22 thoughts on “Risotto allo Champagne e fragoline di bosco – WHB # 268

  1. Ciao, complimenti per questo risotto, ammetto di non aver mai assaggiato il risotto alle fragole ma dovrò capitolare prima o poi. Le foto sono stupende e complimenti anche per la divertente ricerca. Un saluto Kris

  2. @kris: sì sì devi capitolare, più prima che poi! :-) grazie mi fa piacere ke hai apprezzato il mio piccolo approfondimento ‘pseudo-culturale’!
    @Libera: che complimento! Devo dire ke sto rispolverando la mia reflex digitale ed è tutta un’altra cosa, ma confesso ke una delle due foto è scattata da mio marito con una compatta digitale!! Hi hi hi!
    Buona domenica anche a voi!

  3. bellissima ricetta, angela mi intriga moltissimo e credo che sia davvero più interessane come gusto del risotto alle fragole.
    le fragoline di bosco sono belle e buone, ma se giri nel bosco devi stare attenta.
    hanno una sorellina che l’assomiglia tantissimo ma i suoi frutti non sono commestibili.
    (che poi non che muori, sono più duri e non sanno da niente)
    si chiama Duchesnea indica o falsa fragola. adesso mi chiederai come si fa a riconoscerle..
    io lo so, io lo so! :-DDD
    la falsa fragola ha il frutto rivolto in alto, e quella vera ha il frutto pendete verso il basso

    invece per il film famoso” il posto delle fragole”, è un classico mattone svedese! :-DD
    si chiama “smultronstället” ed è uno dei film “tragedia” di Ingmar Bergman, cupo regista svedese .
    il mio preferito è un’altro mattone, “det sjunde inseglet”, il settimo sigillo, con un strepitoso Max won Sydow, adoro quel film!

    bellissimo post, angela mi sono proprio divertita leggere!
    buona serata
    baciusss
    brii

  4. This is one of the most unusual risottos I’ve come across – it’s really beautiful. And all that info on wild strawberries was very interesting!

  5. @Brii: wow…Quante info in più carine! Anche io m sono appassionata nel tuo approfondimento..Grazie! Non sai quanto mi ha fatto piacere, nello scrivere il post dubitavo ke il mio elenco potesse suscitare il minimo interesse…! :-) Ma tu hai origini svedesi? E’ x questo ke conosci i due ‘mattoni’ o è semplicemente cultura generale ke io nn ho?? :-)
    @Astrid @Sra: thanks for visiting my recipe! See you soon for next WHB!

  6. la raccolta è on line!

    si beh, sono nata in Svezia da padre Italiano e madre Croata.
    mi piacerebbe dirti che è tutta cultura, ma non è così
    fa parte del programma di letteratura svedese che abbiamo (dovuto) studiare (noioso) al liceo
    (ammetto che Strindberg era anche più mattone di Bergman!)
    sembrava che tutti scrittori svedesi erano depressi!
    meno male che abbiamo c’era Astrid Lindgren!
    :-DDD

    baciusss
    brii

  7. @Vero: grazie e benvenuta :-) A questo punto visto ke la mia ricerchina è piaciuta la prox volta vi propino un altro dei miei elenchi! ;-)

    @Brii: dai nn sarà proprio tutta cultura ma mi sembra una ottima parte! :-)
    vista la raccolta, molto carina, ora aggiorno il post con il link! Baci e a presto

  8. Ciao Angela,
    dopo un primo sguardo al tuo blog sono sicura che abbiamo molte più di 4 cose in comune ;-) Ad esempio, anch’io adoro Amèlie Poulain!
    Un vero piacere averti trovata qui sul web!
    Intanto complimenti per questo risottino, non mi sono mai cimentata con le fragole (che in effetti non mi convincevano), ma queste fragoline di bosco sì che mi convincono!!
    Baci e a prestissimo!
    ps: mi piacciono moltissimo i tuoi quadri!!

  9. @Alessandra: e hai pure il tema di wordpress ke avevo scelto anch’io all’inizio!! ;-) grazie, soprattutto x i quadri. Bacio e a presto, nei prox giorni farò un bell’aggiornamento di blogroll così nn ci perdiamo…siamo ‘na cifra! Ps: prova a vedere se ti interessa questo WHB se x caso nn lo conosci. I link sono nel post! Besos
    @Graziana: sì prova e fammi sapere! Puoi fare la ricetta anche cn le fragole, basta che le aggiungi un po’ prima a pezzetti piccoli, un bacio e a presto!
    @Joanne: time to try! :-) hoping to hear from you soon! Next WHB? Kisses

  10. orco gatto, sono indietrouna cifra coi commenti nei blogs, chiedo venia!
    beh, iniziamo da questa bella ricettina che fa tanto primavera/estate … ma dove sei riuscita a scovare le fragoline di bosco in questi giorni? … neanche dal mio pusher di fiducia si fanno vedere!
    ho sempre fatto il risotto di fragole (con nasi storti, spesso, dai miei uomini) ma mai con le fragoline, sicuramente sarà ancora più speciale, lo vedo molto s. valentinoso!
    grazie anche per tutte le info!
    buonissima settimana!

  11. Ciao Cinzia! Le fragoline le ho rimediate da un ‘orafo’ sotto l’ufficio che -a prezzo d’oro – ti trova qualsiasi tipo di frutta! ;-)
    certo sarebbe meglio seguire il ritmo delle nostre stagioni però la frutta invernale mi ha un po’ stancato in questo momento…!

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    Keep on posting!|
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    \

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