Ruby Port and Rhubarb Risotto with Sugared Strawberries

Photo: Randy Mayor; Styling: Leigh Ann Ross
Risotto becomes a kind of rice pudding in this dish, with a sweet-tart syrup drizzled over the creamy rice.


8 servings

Recipe from

Nutritional Information

Calories 306
Fat 11.8 g
Satfat 6.5 g
Monofat 3.1 g
Polyfat 0.6 g
Protein 5.5 g
Carbohydrate 46.6 g
Fiber 2.3 g
Cholesterol 31 mg
Iron 0.4 mg
Sodium 129 mg
Calcium 118 mg


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


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.


David Bonom,

May 2010