First, prepare a vegetable stock, if you don’t already have it. Vegetable stock should not be too aromatic. Carrot, celery and a small onion in 1.5 litres of lightly salted water is enough. Boil for at least 40 minutes.

Wash the strawberries then dry them well. Remove the green tuft and cut them into small pieces. Keep a few whole strawberries for the final decoration.

Chop the shallots and garlic then sauté over a medium heat in a pan with 3 tablespoons of extra virgin olive oil. Add the rice and cook for 2-3 minutes, stirring constantly, until the grains are slightly glassy.

Then add the white wine, stir and let it evaporate, over a high heat.

Add hot vegetable stock with a ladle. At first, there will be a sizzle as part of the stock, in contact with the hot pan, evaporates. Immediately add another ladle of stock. During cooking, the rice must always be covered with stock; in this way it releases the starches and the grain does not break.

Halfway through cooking, after about 8 minutes, add half of the chopped strawberries, stirring constantly. The strawberries will become creamy and give the rice its characteristic colour.

When the rice is cooked, after another 8-10 minutes, turn off the heat.

Add grated Parmigiano cheese and butter. Stir to combine.

Finish by decorating with the remaining strawberries and roasted hazelnut.