Wash and dice strawberries into small cubes. Chop onion finely. Heat vegetable stock and keep it gently simmering.

In a large wide pot, heat olive oil over medium-low. Add onion with a pinch of salt. Cook slowly for about 10 minutes, until soft and golden.

Add Carnaroli rice and toast gently, stirring often, for 6–7 minutes.

Pour in the white wine and stir, allowing the alcohol to evaporate (about 30 seconds). Set a timer for 16 minutes. Begin adding stock, one ladle at a time, stirring regularly. Let each addition absorb before adding the next.

With 2–3 minutes left, gently fold in the diced strawberries. Continue stirring and adding stock as needed until rice is al dente and creamy.

Turn off the heat. Add the butter and grated Grana Padano. Stir vigorously to emulsify and create a silky finish. Season to taste with salt and pepper.

Spoon risotto into each tasting bowl. Top with a thin strawberry slice, a basil leaf, and a small drizzle of balsamic vinegar.