Sweet risotto with strawberries, pistachios and limoncello

1.

Pour nuts into bowl and chop for 2 seconds on speed 5.  Remove from bowl and set aside.

2.

Place lemon zest, sugar and vanilla into TM bowl and pulverise for 20 seconds at speed 9.  Scrap down sides of bowl and repeat if necessary, until zest is finely ground.

Add butter and cook for 2 minutes at 100°C on speed 1.

3.

Insert butterfly, add rice and cook for 1 minute at 100°C, reverse, on soft speed. Add wine and limoncello.Cook for 1 minute at 100°C, reverse on soft speed.

Add milk and cook for 16 minutes at 100°C, reverse on soft speed.For the last 5 minutes tilt MC to allow the mixture to thicken slightly.

4.

Once cooked, pour into Thermoserver and stand while slicing strawberries.  To serve, place 2 tablespoons of risotto in base of glass or bowl.  Place single layer of strawberries on top of rice then sprinkle with chopped pistachios.  Top with another layer of risotto.  Decorate with strawberries and pistachios.