Summer Berry Risotto

"Posted by Susan to the Cooking-Dragon mailing list. Any fruit liqueur, framboise, eau de vie de fraises, kirschwasser, Cointreau or Grand Marnier can be used in this recipe."
 
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Ready In:
20mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • In a 2-quart or larger pressure cooker, heat the butter and add the rice. Stir until rice is coated and begins to turn opaque.
  • Add milk, coconut milk, sugar, vanilla bean and lemon zest; heat until very hot and bubbles appear around the edges of the pan. Remove the vanilla bean and stir to make sure that the rice is not sticking to the bottom of the pan.
  • Place cover on the pressure cooker and bring pressure to the first red ring (8 pounds pressure). Immediately reduce the heat (or if you are cooking on an electric stove, take the cooker off the hot burner and place on a low burner) and maintain pressure at the first red ring. Cook for 7 minutes.
  • Run cold water over the top of the lid until the pressure has subsided enough to open the pressure cooker.
  • Open the cooker and stir in berries, liqueur, and optional cream. The rice should be tender but still firm to the bite (al dente).
  • Serve in bowls and garnish with almond slices and perfect berries.

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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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