Summers are made of seriously good defining moments.
No one ever says nostalgically, that was the winter of driving home from work in the ice and freezing while scraping snow off the car.
Really. The best things are always in the summer.
Like, when I was a kid, there was the summer of perfecting a handstand in the pool and begging my mom for a trampoline…because the neighbor girl had one. And the summer of fake getting lost on bike ride adventures with my sister. That was weird.
There was the summer of chocolate doughnuts and 90210 after high school cross country practice. And shaving cream fights with the boys down the street.
There were summers of graduation parties…and paper-chain countdowns until fall when I’d be living at college again.
I get it…only crazy people turn on the oven to cook fruits and vegetables. Trust me when I tell you…it’s totally worth it. (And whatevs.) Roasting turns fruit into candy.
I’ll be honest, it’s a little of a syrupy mess…that folds perfectly into risotto.
There’s a handful of fresh cinnamon basil in this risotto too…because it’s growing in my mom’s garden and I’m living in her house. (This was just a plant bought at a local garden store, I’m pretty sure. It sounds like fancy summer living, but it should be pretty easily accessible.)
And, a splash of sweet red wine.
PS: If this turned into the summer of wine and fruit, I wouldn’t even be surprised. Or disappointed.
Roasted Strawberry and Cinnamon Bail Risotto
recipe adapted from bell’ alimento
1 (heaping) cup strawberries, hulled and halved
drizzle olive oil, sprinkle of sea salt
4 cups chicken broth
4 tablespoons butter
1 small, sweet onion (I used Vidalia)
1 1/2 cups arborio rice
1/2 cup sweet red wine
1/2 cup half and half
2 tablespoons cinnamon basil, chopped
Hull and halve strawberries. Place on a baking sheet lined with parchment paper, drizzle with olive oil and season with sea salt. Bake in a preheated 375° oven for 40 minutes, being careful to remove from the oven before the juices burn.
Meanwhile, heat chicken broth in a small saucepan. In a large skillet, melt butter and sautee onion until soft over medium high heat. Reduce heat to medium, add rice, and stir to combine. Reduce heat to medium low and begin adding warm broth, about a half cup at a time, stirring constantly. (When the broth you’ve added is absorbed, add more.) Add wine, and stir until absorbed. Reduce heat to low. Gently fold in cream, cinnamon basil and roasted strawberries. Continue stirring until cream is absorbed. Serve immediately.