Strawberry risotto

Yield: 4 servings

Measure Ingredient
2 cups Milk
2 cups Coconut milk
½ cup Sugar
1 \N Vanilla bean, halved
\N \N Lengthwise
2 \N Strips lemon peel
2 tablespoons Butter
⅔ cup Arborio rice
½ cup Heavy cream or creme
\N \N Fraiche
1 cup Sliced strawberries
\N \N Lightly-toasted sweetened
\N \N Flaked coconut, for garnish
\N \N Lightly-toasted sliced
\N \N Almonds, for garnish

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


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