Ruby Port and Rhubarb Risotto with Sugared Strawberries
Photo: Randy Mayor; Styling: Leigh Ann Ross
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
How to Make It
Combine strawberries and 1 tablespoon sugar in a small bowl. Set aside.
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.
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.
Thanks to the previous reviewers I was prepared for this recipe :) I made it the night before to serve for breakfast the next day and I had all the pots I'd need ready. It does make a bit of a mess dishes-wise but it is completely worth it this 'dessert' is delicious! I would serve it as a dessert too even though it's not very sweet but after a heavy meal this would be the right touch. It worked well for breakfast too though. We all loved it and will definitely be making it again!
I will give it 5 stars but "0" for the mess! I did not look at the recipe and I was blindly making it and it was riduculous! About 3 or 4 saucepans and a dutch oven. This will be your only recipe for the day or morning. Heat the water and milk in the microwave and save 2 pots. Very good but only for the chosen few. Not for the sweet tooth ones- more for a breakfast brunch or holiday. My husband said it was good but not another serving. I liked it but i do not like sweet things. I would eat for breakfast.
This recipe was outstanding. I halved the recipe and it worked beautifully. I made it a couple of hours ahead and let it stand at room temperature until I served it. The vanilla came out faster than expected, so I probably had more than the recipe called for, but it tasted great. Next time I might double the rhubarb sauce.
Excellent flavors - but mine came out with an unpleasant chalky aftertaste. I can't figure out if it's because I cooked the marscapone slightly by not pulling it from the heat right away or if was a problem with the rice. I'd love advice!