strawberry rissoto

The recipe

 


Ingredients (6 servings)

2 cups of milk ( 480 ml.)
2 cups of coconut milk unsweetened (480 ml)
Vanilla
2 pieces of lemon peel
2 tablespoon of butter
3/4 cup of sugar (I used splenda)
1 cup of  arborio rice or italian rice
1/2 cup of liquid cream
2 tablespoon of orange liqueur or rhum
1  cup and half of strawberries in slices (fresh or frozen)
Toasted almonds in slices to sprinkle
 
Method

1. Put in a medium saucepan the milks, sugar, vanilla and lemon peel.Heat until the liquid is hot and you see bubles in the border.
Reduce the heat and set aside.

2. Meanwhile in  another saucepan to melt the butter or margarine. Add the Arborio rice and stir just enough so that it's covered by the melted butter  Stir well.Add 1/2 cup of hot milk  and stirring well.

Add 1/2 cup  of the hot milk mixture once the rice has soaked up the first bit you added. Continue to stir while adding more of the milk mixture until the rice is soft. The process takes about 20 to 25 minutes to complete.
Set aside to the rice absorb the
The process takes about 20 to 25 minutes to complete.
Set aside to the rice absorb the liquid.The rice will be smooth but firm-
Finally add the liquid cream hot, the liqueur and the strawberries, stir slowly and set aside.
Reserve some strawberries to garnish and sprinkle with almonds slices.
 
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