Champagne and Strawberry Risotto - Nay-nay

[Thermomixer]

Champagne and Strawberry Risotto

Ingredients:
2 tbsp butter
200-250g of strawberries
400g arborio rice
400ml champagne
600ml water
100-150g sugar
50ml strawberry topping from ECU

Method:
Add butter and halved strawberries saute 100⁰C for 2 minutes on  speed 1
Insert butterfly
Add rice and champagne 3 minutes at 100⁰C on    speed 1
Add sugar and water cook at 100⁰C on  speed 1 for 13 - 15 minutes
Stir through strawberry topping and pour into thermoserver to fully absorb
Tips:
Serve in glass with ECU Custard topped with a sprinkle of crushed nuts and mint leaf. Also can be served over the top of saviordi (lady finger) biscuits.