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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Sweet Rice Risotto with Rhubarb Port Compote

Gregory Clapp

We have lots of rhubarb during the summer.  Here is a twist on rice pudding that uses this versatile plant.

Compote:
3 cups rhubarb chopped
½ cup sugar
2/3 cup ruby port

Combine all ingredients in a sauce pan. Stir and bring to a boil. Cook, stirring occasionally until rhubarb is soft- about 10 to 15 minutes. Remove from heat and set aside until ready to serve.

Risotto:

  • 3 ½ cups water
  • 2 cups milk
  • ½ cup sugar
  • ¼ tsp salt
  • ¼ tsp nutmeg
  • 2 tbsps butter
  • 1 cup Carnaroli or Arborio rice
  • 1 tsp vanilla
  • ¼ cup mascarpone cheese

Heat water, milk and sugar to a simmer in a sauce pan. Remove from heat and set aside. Melt butter in a large sauce pan. Add rice and stir to coat rice with butter. Add 1 cup of liquid to rice mixture and stir over medium heat, stirring constantly until liquid is absorbed. Continue adding liquid one cup at a time and stirring until all liquid is absorbed. Remove from heat. Stir in vanilla and cheese. Serve warm topped with compote.

Serves 8.