Ruby Port and Rhubarb Risotto with Sugared Strawberries

Photo: Randy Mayor; Styling: Leigh Ann Ross

Photo: Randy Mayor; Styling: Leigh Ann Ross

Check out Cooking Light’s recipe for Ruby Port and Rhubarb Risotto with Sugared Strawberries!

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

Preparation

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.

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