Wash and cut the strawberries in small pieces. Save few of them to garnish the dish. In a small bowl pour the white wine and add the chopped strawberries. Let rest for at least 30 minutes until the white wine turns to pink.

Remove the strawberries and filter with a strainer the wine. Set aside for later use. Blend the strawberries with a food processor and set aside.

In the meantime, prepare the vegetables broth in a large pot and adjust of salt. Bring it to a simmer point. You will need to keep the broth handy and very hot during the entire process.

Wash the rice in cold water. Finely chop the onion.

In a large non stick pot heat the oil and then wilt the onion. Quickly add the rice. Allow one minute to heat up. Lower the heat.

Add the filtered white wine (now pinkish) and, stirring continuously, let evaporate almost all the wine.

Using a ladle pour some vegetable broth into the rice. Cook until completely evaporated always stirring. Repeat pouring more ladles of broth and let evaporate until the rice is almost cooked (about 15 minutes).

At this point, add the previously blended strawberries. Keep stirring until the rice is cooked (al dente) and the water in excess is almost completely evaporated (2-3 minutes).

The last step is \"mantecare\" the rice. Remove from the flame. Add three tablespoons of butter and the Parmigiano cheese. Stir well with a wooden spoon until reaching the desired consistency. If it is too dry add a little bit of broth.

Serve the rice hot, garnished with the whole strawberries and topped (if desired) with chopped mint leaves, for a fresh touch.

Choosing the right rice: for a perfect risotto use Italian rice variety like Vialone nano, Arborio or Carnaroli. The Italian rice is plump and oval shaped with white grains.

The secret for a great risotto is add liquid many time always adding enough broth to allow some juice but not too much. During the entire process the rice has to be kept boiling.