Recipe of the Month Archive  July 2011
Sweet Rice Risotto with Rhubarb Port Compote

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.

 

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