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Strawberry Risotto with Ginger Cream

Strawberry Risotto with Ginger Cream

Ingredients:

Risotto:

  • 6 cups 2% milk, plus more if needed
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 Tablespoons unsalted butter
  • 1 cup Riceland medium grain rice
  • fine zest and juice of one tangerine
  • 1/2 cup strawberry pureé: requires 1 quart fresh strawberries (optional)
  • 1 cup canned coconut milk (shake well)
  • 1 quart fresh strawberries

 Ginger Cream:

  • 1/4 cup water
  • 3 tablespoons grated, fresh ginger
  • 1 1/2 tablespoons sugar
  • 1 cup chilled whipping cream

Fresh mint as garnish

Directions:

Prepare ahead the strawberry pureé.

  • Puree 1 quart capped strawberries in a blender.
  • Cook the strawberry pureé in a slow cooker 6-8 hours on LOW until the puree has thicken.
  • Cool and freeze. Use as needed in cakes, frostings, etc.

 Prepare the risotto.

  • In a medium saucepan, heat milk, sugar and vanilla until just simmering. Reduce heat to low, cover and keep hot.
  • Melt butter in a saucepan over medium heat. Add rice and cook, stirring frequently, until it becomes fragrant and is slightly toasted, about 2 minutes.
  • Over medium-low heat, add zest and juice of tangerine and cook, stirring continually, until liquid is absorbed, about 2 minutes.
  • Reduce heat to low. Add milk 1 cup at a time to the risotto, stirring constantly until almost absorbed, about 3 to 5 minutes.
  • Repeat process until the milk mixture has all been incorporated.
  • Test taste. If the rice is still firm, add additional hot milk 1 cup at a time, stirring until it is absorbed. Repeat as needed until risotto is soft and creamy. This can take 30-45 minutes.
  • Add 1 drop red gel food coloring, if desired.
  • Remove risotto from heat and stir in coconut milk. Set aside.
  • Slice 3-5 strawberries as garnish. Chop remainder. Set aside in the refrigerator

 Prepare Ginger Cream.

  • Combine 1/4 cup water, ginger and sugar in a small saucepan.
  • Stir over medium heat until sugar dissolves.
  • Simmer until mixture is syrupy, about 5 minutes. Cool completely and add to 1 cup heavy cream.
  • Using electric mixer, beat cream in cold, medium bowl until peaks form.
  • (Can be made 4 hours ahead. Cover and chill.)
  • Top Strawberry Risotto and serve garnished with fresh mint.

To serve: Spoon chopped strawberries into a small bowl or glass, top with strawberry risotto and ginger cream. Garnish with sliced strawberries and fresh mint. Risotto and chopped strawberries may also be layered.