fresh strawberry arborio rice pudding

Recipe by Rachael Sheridan
Photos by Amy Sheridan

Ingredients
1/2 cup organic arborio risotto rice
3 cups organic heavy cream
1 cup water
1/4 cup sugar
1 vanilla bean, split in half, seeds scraped out
pinch salt
3 cups very ripe strawberries, cleaned and cut in half

In a large saucepan or dutch oven, combine rice, cream, water, sugar, vanilla and salt and bring to a boil over medium heat stirring consistently. Gently cook over low heat for 45 minutes until rice is coked but still ardent. While the rice cooks toss the cut strawberries with the sugar and let stand 15 minutes. The berries will release some of their liquid and form a juice.  Remove 1/2 cup berries and set aside for garnish.

Puree the rest of the berries and their juice in a blender until thoroughly mixed. Remove 1/2 cup of the puree and set aside.

Remove the rice pudding from heat, let stand 10 minutes.  Stir in the strawberry puree and divide into 6 dishes. Refrigerate for at least 20 minutes. Divide the reserved strawberry puree between the 6 desserts, gently topping the pudding with a layer of the bright red puree.

Serve with reserved sliced berries and whipped cream.

Happy cooking,
Rachael