Ruby Port and Rhubarb Risotto with Sugared Strawberries

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!

Amazingly good. Not too sweet or heavy. Port sauce/compote isn't too strong. Fresh nutmeg is essential.