For the nostalgia of the fabulous 80's, the risotto with strawberries and basil from naples.

And I thought I know how to make risotto!

As long as I have not attended the lessons “First steps in the kitchen” at the Accademia Gualtiero Marchesi with chef Fabio Zago.

Turned upside down, questioned, changed, revised, all my certainties about it. The technique for cooking the risotto, taught by Zago is simple but completely different from how we do, that we are not professionals in the kitchen, we have been accustomed to do up until now. And change their habits is not always easy. But it is extremely inspiring! Imagine how it would be boring to stop making discoveries, to try new things?

I followed the lessons with my eyes wide open and with great curiosity. And I can say that I felt true awe and a feeling of adolescent happiness in learning this way “upside down” to make the risotto. It was a bit like walking on the ceiling.

The master Zago has taught us a recipe from basic, to which you can add an ingredient to your liking, which makes the characteristic of the risotto. This is the parmesan risotto, creamed with the butter “acid”, which is fundamental for the success of the recipe. Today I chose the strawberries – it is their moment! – and I wanted to match the basil napoletano, found just today, pure coincidence.

A step forward with the new technique for cooking the risotto, one step back with “the ingredient of nostalgia”, the strawberries, and the feet well anchored to the present with the basil napoletano, with its delicate flavour and hint of mint.

Return to the past for game, entertainment and joy in learning and discovering new things. The risotto with strawberries and basil neapolitan!

Recipe of the Risotto alla Parmigiana



    • 320 g Carnaroli rice
    • 1 l meat broth
    • 50 g of butter acid*
    • 20 g butter
    • 30 g parmesan cheese

*Butter acid:

    • 15 g chopped onion
    • 60 g butter
    • 1 dl white wine


soften the onion in 10 g of butter on a slow flame stirring constantly. Pour in the wine and let it reduce, and then filter the preparation and dissolve in the liquid obtained 50 g of butter, stirring constantly. Cool.
Use the butter obtained to stir the risotto.


Bring the broth to a boil. Melt 20 g of butter in a saucepan and tostarvi the rice for a minute. Sprinkle with the hot stock, to be paid gradually, so that the rice is cooked, about 18 minutes.
Check the flavour.
At the end of cooking, turn off the heat and stir in butter acid and remaining cheese. At this point I add 8 strawberries, diced blasted quickly in a knob of butter and blend with a little white wine, salt to taste, ground white pepper and 2 leaves of basil, a neapolitan, who then take it away from you.
Decoration with diced fresh strawberries and strips of basil from naples.


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