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Name: Strawberry Risotto
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 Vanilla bean; halved; 2/3 c Arborio rice; 1/2 c Heavy cream or creme fraiche; Lightly-toasted sliced; 1 c Sliced strawberries; 2 c milk; 2 tb Butter; 1/2 c Sugar; 2 c Coconut milk; 2 Lemon peel strips; Lightly-toasted sweetened

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INGREDIENTS

1 Vanilla bean; halved
2/3 c Arborio rice
1/2 c Heavy cream or creme fraiche
Lightly-toasted sliced
1 c Sliced strawberries
2 c milk
2 tb Butter
1/2 c Sugar
2 c Coconut milk
=== GARNISH ===
2 Lemon peel strips
Lightly-toasted sweetened

Servings

INSTRUCTIONS

In a saucepan combine milks, sugar, vanilla bean and lemon zest and heat until very hot and bubbles appear around edges of pan. Reduce heat and keep warm. Meanwhile, in another saucepan melt butter. When foaming subsides, add Arborio rice and stir to coat with butter. Add simmering milk, 1/2 cup at a time, stirring vigorously. Let each addition be absorbed before adding more. Regulate heat so milk is absorbed at a brisk simmer. It should take from 30 to 35 minutes to add the liquid. Begin tasting toward the end of the cooking time -- the rice should be tender but still firm to the bite. It will form its own sauce. Stir in cream along with last addition of milk mixture and cook until partly absorbed. Remove from heat and stir in strawberries, saving a few perfect slices for garnishing. Serve in shallow bowls, sprinkled with coconut and almonds. This recipe yields 4 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4709 broadcast 04-15-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-19-1998 Recipe by: David Rosengarten

NOTES

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Strawberry Risotto

1 Vanilla bean; halved
2/3 c Arborio rice
1/2 c Heavy cream or creme fraiche
 Lightly-toasted sliced
1 c Sliced strawberries
2 c milk
2 tb Butter
1/2 c Sugar
2 c Coconut milk
 === GARNISH ===
2 Lemon peel strips
 Lightly-toasted sweetened

In a saucepan combine milks, sugar, vanilla bean and lemon zest and heat  until very hot and bubbles appear around edges of pan. Reduce heat and keep  warm. Meanwhile, in another saucepan melt butter. When foaming subsides,  add Arborio rice and stir to coat with butter. Add simmering milk, 1/2 cup  at a time, stirring vigorously. Let each addition be absorbed before adding  more. Regulate heat so milk is absorbed at a brisk simmer. It should take  from 30 to 35 minutes to add the liquid. Begin tasting toward the end of  the cooking time -- the rice should be tender but still firm to the bite.  It will form its own sauce. Stir in cream along with last addition of milk  mixture and cook until partly absorbed. Remove from heat and stir in  strawberries, saving a few perfect slices for garnishing. Serve in shallow  bowls, sprinkled with coconut and almonds. This recipe yields 4 servings.    Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -  (Show # TS-4709 broadcast 04-15-1998) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    04-19-1998    Recipe by: David Rosengarten

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Nutrition

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Serving Size: 1 Serving (305g)
Recipe Makes: 4 servings

Calories: 727
Calories from Fat: 277 (38%)

Amt Per Serving		% DV

	Total Fat 30.8g	41 %
	Saturated Fat 25.5g	127 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 0.6g
Cholesterol 17.7mg		5 %
Sodium 68.8mg		2 %
Potassium 389.6mg		10 %
Total Carbohydrate 112.5g		33 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 110.6g
Protein 6.1g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 727

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