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Heat olive oil and 1 tablespoon butter in a heavy bottom sauté pan over medium heat.
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Add onion and cook until softened and opaque, stirring occasionally, about 5 minutes. Add garlic and pepper, stir, and cook until fragrant, about 1 minute.
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Add rice and stir to combine. Continue stirring and cooking until the edges of the rice are translucent and the center is still opaque, about 2 minutes.
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Add wine and stir to combine. Cook until the rice absorbs the wine, stirring constantly.
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Add warm broth, a ladle at a time, stirring after each addition and constantly stirring while cooking. Wait to add each ladle of broth until the rice has almost soaked up the last addition.
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Test the rice after you have added about 3 cups of broth to see if it is done. It should be al dente, with just a bit of chew to it and not completely soft or mushy.
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Note the risotto will not taste fully seasoned at this point. It will get saltiness from the parmesan cheese.
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The risotto is ready when it is similar to a thick porridge and has a creamy consistency.
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Add one more ladle of broth, remaining 2 tablespoons butter, and parmesan cheese. Stir to combine and keep stirring until butter and cheese has melted.
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Gently stir in strawberries. Serve immediately.