Strawberry risotto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Milk |
| 2 | cups | Coconut milk |
| ½ | cup | Sugar |
| 1 | Vanilla bean, halved | |
| Lengthwise | ||
| 2 | Strips lemon peel | |
| 2 | tablespoons | Butter |
| ⅔ | cup | Arborio rice |
| ½ | cup | Heavy cream or creme |
| Fraiche | ||
| 1 | cup | Sliced strawberries |
| Lightly-toasted sweetened | ||
| Flaked coconut, for garnish | ||
| Lightly-toasted sliced | ||
| Almonds, for garnish | ||
Directions
In a saucepan combine milks, sugar, vanilla bean and lemon zest and heat until very hot and bubbles appear around edges of pan. Reduce heat and keep warm.
Meanwhile, in another saucepan melt butter. When foaming subsides, add Arborio rice and stir to coat with butter. Add simmering milk, ½ cup at a time, stirring vigorously. Let each addition be absorbed before adding more. Regulate heat so milk is absorbed at a brisk simmer. It should take from 30 to 35 minutes to add the liquid. Begin tasting toward the end of the cooking time -- the rice should be tender but still firm to the bite. It will form its own sauce.
Stir in cream along with last addition of milk mixture and cook until partly absorbed. Remove from heat and stir in strawberries, saving a few perfect slices for garnishing. Serve in shallow bowls, sprinkled with coconut and almonds.
Yield: 4 servings
TASTE SHOW #TS4709