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Ruby Port and Rhubarb Risotto with Sugared Strawberries

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 8 servings
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

Nutrition 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

How to Make It

  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.