Ruby Port and Rhubarb Risotto with Sugared Strawberries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Risotto becomes a kind of rice pudding in this dish, with a sweet-tart syrup drizzled over the creamy rice. Ingredients:
2 cups sliced strawberries |
3/4 cup plus 1 tablespoon sugar, divided |
2/3 cup ruby port |
1 1/2 cups chopped rhubarb |
3 1/2 cups water, divided |
2 cups whole milk |
1/4 teaspoon salt |
1/8 teaspoon freshly ground nutmeg |
2 tablespoons butter |
1 cup uncooked carnaroli or arborio rice or other medium-grain rice |
1/2 teaspoon vanilla extract |
1/4 cup (2 ounces) mascarpone cheese |
Directions:
1. Combine strawberries and 1 tablespoon sugar in a small bowl. Set aside.
2. Combine port and 1/4 cup sugar in a small saucepan over medium-high heat. Bring to a boil; cook 7 minutes or until slightly thickened. Stir in rhubarb; cook 7 minutes.
3. Bring 3 1/2 cups water to a simmer in a small saucepan (do not boil). Keep warm over low heat. Combine milk, remaining 1/2 cup sugar, salt, and nutmeg in a separate saucepan; bring to a simmer (do not boil). Keep warm over low heat. Melt butter in a large Dutch oven. Add rice to pan; cook 1 minute, stirring constantly. Stir in 1 cup hot water; cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining water, 1/2 cup at a time, stirring constantly until each portion of water is absorbed before adding the next. Add milk mixture, 1/2 cup at a time, stirring constantly until each portion of milk is absorbed before adding the next (about 30 minutes total). Stir in vanilla; cook 1 minute. Remove from heat; stir in mascarpone until cheese melts. Place about 1/2 cup risotto in each of 8 bowls. Top each serving with 2 tablespoons port mixture and 1/4 cup strawberry mixture.
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