Strawberry risotto for four people

In a casserole dish (preferably non stick) melt a knob of butter in a spoon of extra virgin olive oil.
Finely chop 30g of onion and sauté, add 350g of Carnaroli Grandi Riso rice and brown slightly, adding ½ a cup of white wine, leave to evaporate and add slowly boiling stock (slightly salted) until the rice is cooked; add 150g of washed, cleaned and cubed strawberries five minutes before the end of cooking.
Take the risotto off the flame, stir in a knob of butter and 3 teaspoons of Parmesan cheese, serve with a fresh strawberry placed at the edge of the plate and a piece of parsley.