Fresh Strawberry Arborio Rice Pudding

recipe by Rachael Sheridan

.

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

1/2 cup sugar

.

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.

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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.

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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.

serves 6

recipe by Rachael Sheridan

photos by Amy Sheridan

.

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

1/2 cup sugar

.

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 aldente.

.

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.