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.

How to Make It

Step 1

Combine strawberries and 1 tablespoon sugar in a small bowl. Set aside.

Step 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.

Step 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.

Ratings & Reviews

Bianca09's Review

bethany
August 16, 2012
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!

bethany's Review

scasto
September 07, 2010
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.

VTHiker's Review

Bianca09
June 07, 2010
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.

scasto's Review

glynn5
April 25, 2010
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!

glynn5's Review

VTHiker
April 21, 2010
Amazingly good. Not too sweet or heavy. Port sauce/compote isn't too strong. Fresh nutmeg is essential.