Strawberry Lavender Risotto

with Hill Street Brut Macerated Strawberry and Stone Cheese Fontina


This dish is base on creating a wonderful summer recipe combining wonderful fresh ingredients like lavender, strawberry and sparkling wine (non alcoholic).


  • 400 gr carnaroli rice
  • ½ white onion finely chopped
  • 40 gr unsalted butter
  • 1 litre vegetable stock
  • 80 gr StoneCheese fontina
  • 5 gr parmigiano reggiano
  • ½ pint strawberry cut in fourth
  • 5 gr fresh lavender flowers
  • 1 cup HillStreet non alcoholic Brut
  • 1 mason jar
  • 5 gr finely chopped chives
  • 1 fresh vanilla bean
  • salt and pepper to taste


  1. In a clean mason jar put the rice and lavender flowers seal it with a lid and let it sit overnight in a jar.
  2. Put strawberry and Hill Street Brut in a plastic container add the scraped bean from the vanilla pod and mix it with strawberry and wine, let it macerate for 2 hours minimum.
  3. In a medium size pot melt 10 gr of butter add the rice and stir it until properly toasted (approx. 3 to 4 min) making sure the rice does not get any color  
  4. Deglaze the rice with the wine that it has being macerating with the strawberry.
  5. Let the wine reduce and add the hot vegetable stock little by little continuously stirring.
  6. After 15 minutes of cooking add the macerated strawberry and finish cooking for another 3 minutes, you will see the risotto obtaining the color of the strawberry.
  7. When the risotto is cooked, remove it from the stove and began the emulsify (mix) by adding the remaining butter and the stone cheese fontina  and the 5 gr of parmigiano reggiano and the remaining Hill Street brut where the strawberry were marinating.
  8. Adjust the seasoning with salt and  pepper , make sure the risotto is wave not thick ( all’onda) and serve on a flat serving plate.
  9. Buon appetito


Lavender Risotto with Vin(Zero) Brut Macerated Strawberry and Stone Cheese Fontina is paired with Passion Strawberry Cha Cha or Wine Hill Street Brut.

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