Recipe: Strawberry and Mascarpone Risotto

STRAWBERRY AND MASCARPONE RISOTTO

3/4 cup Arborio rice
2 1/2 to 3 cups whole milk, divided use (do not substitute low-fat or skim milk)
1/2 cup plus 2 tablespoons sugar
1/2 teaspoon grated orange zest
1 vanilla bean, split (or 1 teaspoon vanilla extract)
1/2 cup chopped ripe strawberries
1/2 cup mascarpone cheese, at room temperature
Balsamic vinegar

In a heavy-bottomed large saucepan, combine the rice, 2 1/2 cups of milk, the sugar and orange zest. Scrape the seeds from the vanilla bean into the pot and then toss in the pod.

Heat the rice over medium-low heat and stir until the liquid just begins to bubble. Reduce the heat so the risotto cooks at a gentle simmer. Cook for 30 to 40 minutes, stirring frequently with a wooden spoon, until the pudding is thick and creamy, and the rice is tender and soft. If the risotto needs more liquid, add a bit more milk as it cooks.

Gently fold the strawberries and mascarpone into the risotto, drizzle with some good balsamic vinegar, and dig in right away, while the strawberries have that great firm-soft texture.

Makes 4 servings
Source: The Good, the Bad and the Yummy by Adina Steiman