Sauté on medium heat the finely chopped onion with oil and butter. Add the rice and toast it for a few minutes. Crumble the vegetable stock cube and add the white wine, gradually add hot water as it is needed. In the meantime, wash the strawberries with the stalk (set aside 3-4 for decoration), cut in pieces and blend.

When the risotto is half cooked add the blended strawberries a little at a time and cook for 15-18 minutes more, depending on the type of rice used.

Once it is cooked, add a curl of butter and stir thoroughly.

Heat the Aged Balsamic Vinegar of Modena PGI for a few seconds, it will be thick due to aging, then add the juniper berries, and the remaining strawberries cut in half and caramelize slightly.

Put the risotto on the serving dishes, place the strawberries as decoration, and flavour with a little amount of the Balsamic Vinegar reduction.