Bring chicken stock to a boil over high heat. Add strawberries and blanch for 30 seconds. Remove berries, purée in a food processor, and set aside. Turn off heat and cover stock.
Melt butter in a heavy pan over low heat. Add rice and stir constantly for 1 minute. Add wine, cooking till absorbed. Add stock, 1/2 cup at a time, stirring constantly; allow rice to absorb each 1/2 cup before adding more. Rice should cook in about 25 minutes. Remove from heat.
Stir in berries and Parmigiano-Reggiano. Season with salt and pepper.