Heat the stock and, in a separate pan, heat the olive oil. Chop the shallots finely and fry it in the oil very slowly until they get slightly translucent. Add the rice, turn up the heat and stir it briskly with a wooden spoon for about 2-3 mins.
The rice will now begin to lightly fry, keep stirring and after one minute it will look slightly translucent.
Wash the strawberries, dice them and add to the rice. Add a good pinch of salt and a ladle of stock, stir until the liquid is fully absorbed. Add a glass of Rosè "Giada" and repeat the process adding stock and wine until th rice will take on a creamy consistency as it begins to release its natural starches.
When the rice is soft but still firm to the bite, remove the pan from the heat and add the butter and the grated cheese. Also, you can add some diced srawberries to decorate the dish.
 

The perfect wine match?

Our Brut "Giada" Rosè of course, served cold.

 

Enjoy!

 

VM