Strawberry and Champagne Risotto

3 1/2 tablespoons of butter
1/2 scallion, minced
1 1/4 cup of arborio rice
3/4 cup of Champagne
10 strawberries, diced
Hot water
The grated zest of 1 lemon
2 ounces of robiola cheese
Salt to taste
Freshly ground black pepper to taste

Melt the butter and saute the onion for 30 seconds.

Add the rice and toast over high heat for 1 minute, stirring continuously.

Add the wine and stir until it has evaporated.

Add 1/3 of the strawberries and start adding the hot water, a little-by-little.

Continue cooking and stirring, adding a little more hot water when the rice dries out.

When the rice is cooked stir in the lemon zest, the remaining strawberries, and the cheese.

Season with the salt and the pepper.

Serve.