Perhaps upsettingly, Soho restaurant 40 Dean Street is serving a strawberries and cream risotto to celebrate the Wimbledon championships.
Dubbed the “ultimate Italo-British crossover”, the dish is made with “arborio rice, parmesan, a dash of cream, a little champagne and lots of lovely strawberries”.
The Standard was assured the risotto is neither too cloying nor too sweet, rather a “stroke of genius” that balances texture and taste.
Those bold enough to try it should visit 40 Dean Street, which — questionable recipes aside — is one of Soho’s most charming, characterful, and affordable restaurants.
It was launched by the restaurateur Nima Safaei 20 years ago. Safaei is also behind 64 Old Compton Street, another Italian-inspired venture, and 27 Old Compton Street, a £10 pasta joint that opened last year (and which was reviewed favourably by Standard critic David Ellis).
As for this strawberries and cream risotto, befitting of the summer season in ingredients if not design, it costs £21 for a main-sized portion, which would feed two with side dishes and salad.
Safaei said the special will only be available for the next few weeks. Those unable to get to Soho, or would simply rather not, the recipe is below. The recipe calls for stock but doesn’t specify which. Please use veg, not chicken or fish, for the love of God.
Strawberries and cream risotto recipe
40 Dean Street
- 4 tbsp. unsalted butter
- I onion finely chopped
- 370 grams arborio rice
- 2 flutes of Champagne (approx 475 ml) prosecco
- 1 litre of stock
- 150 grams of finely chopped strawberries
- A dash of single cream
- 50 grams grated parmesan
- Heat the 4 tablespoons of butter in a heavy saucepan, then add the onions and cook until translucent.
- Next add the strawberries and cook until soft.
- Add the rice and stir until it is well coated with the butter.
- Begin to add the champagne (or prosecco) 1/2 flute at a time, and stir continually over medium heat until it is absorbed.
- Once you have used up all the champagne, start to add the stock, stirring as it is absorbed.
- Continue in this manner, adding ladles full of hot stock and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth.
- Remove from the heat, add a dash of cream and the parmesan cheese.
- Serve, garnished with strawberries and fresh basil .