Melt the better in thick bottom sauce pan, then add in the chopped shallot and cook until soft. Stir in the rice and stir for a minute or so until glazed with the butter. Pour in the brandy and allow to reduce. Chop half of the strawberries and add to the pan. Gradually start adding in the chicken stock, keeping the rice to a simmer and stirring occasionally to prevent the rice from sticking to the pan. Continue this process until all the broth is absorbed. Cut the remaining strawberries in half and stir into the rice. Season well to taste with salt and pepper and add in the Parmesan cheese. Serve garnished with strawberries, crumbled gorgonzola and the balsamic reduction.

Suggested accompanying wine: DELICATA Pjazza Regina Rose I.G.T. Maltese Islands