Caputo’s Strawberry and Truffle Risotto

3 Tbl. unsalted butter
1/3 cup onion, finely minced
1 cup strawberries, cleaned, hulled and diced
1/4 cup dry Marsala
2 cups Arborio rice
5 cups chicken broth
5 cups vegetable broth, combined with chicken broth
1/4 cup parmesan cheese, grated
2 Tbl. butter
1 Tbl. truffle oil
4 strawberries for garnish

Heat the broth in a saucepan and bring to a simmer. Heat the butter in a heavy skillet over moderate heat. Add the onion and saute until transparent, do not brown. Add the strawberries continue cooking until the strawberries give up their liquid, add the Marsala and continue to cook until reduced by 1/2. Pour the rice into the skillet and stir well, making sure all the grains are coated. Begin to add the simmering broth 1 cup at a time and stir until all the liquid is absorbed by the rice, stirring constantly. Continue until the rice is al dente. Add the two additional tablespoons of butter, truffle oil and the cheese, stir until fully incorporated. Remove to a platter and garnish with fanned strawberries, serve immediately.