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Categories:Viewed: 55 - Published at: 5 years ago
Ingredients
- 1 quart strawberries, rinsed and hulled
- 1 cup sugar
- 1 lemon, zest finely grated and juiced
- 1 quart milk
- 1 vanilla bean, seeds scraped
- 2 tablespoons butter
- 1 cup Arborio rice
- Pinch kosher salt
Method
- Cut strawberries into medium-size dice.
- In a small saucepan over medium-low heat, add strawberries, 1/4 cup sugar, and lemon juice.
- Cook until berries are soft and the juices have thickened slightly, about 10 to 15 minutes.
- Set aside to cool.
- Heat the milk in a medium saucepan over medium-low heat until it starts to steam.
- Remove one cup of milk, set it aside, and keep it warm.
- Stir into the larger pan of milk the remaining sugar, the vanilla bean and seeds, and the rice.
- Lower heat and cook, stirring constantly, until the rice is tender, about 20 minutes.
- Add the reserved milk, lemon zest, butter, and salt.
- Stir well and remove from the heat.
- This should have a more liquid consistency than regular risotto.
- To serve, layer rice pudding and strawberry mixture in tall clear glasses.
- Chill.
