I Had A Dream That I Made Strawberry Risotto...

...So I made some! It's risotto meets hot rice pudding and it's amazing. Here's how I did it:

Ingredients

• 4 Cups of Milk (I Suggest 2% or Oat Milk)

• 1/2 Cup of Dry White Wine

• 1 Tablespoon Lemon Zest

• 3 Tablespoons unsalted butter (or vegan butter)

• 1 1/2 Cups Arborio rice

• 1/2 Teaspoon Salt

• 1/4-1/2 Cup of Honey or Sugar, Depending On Your Taste

• 1 Teaspoon of Vanilla

• 1/4 Cup Cream or Full Fat Coconut Milk (Optional)

• 1 Pint of Fresh Strawberries, Sliced

Preparation

1. Heat the milk, being careful not to scald. Bring it to a light boil, then switch the heat to low. You want to have hot milk when making this risotto.

2. In a large pot melt one tablespoon of the butter.

3. Add your arborio rice. Sautee the rice in the butter until it is also slightly translucent. Don’t allow the rice to brown, but it will smell toasted.

4. Add the wine & simmer until the liquid is fully absorbed.

5. Add a cup of hot milk & mix continually with a wooden spoon or whisk until the liquid is mostly absorbed.

6. Continue adding milk & mixing the rice until it absorbs the liquid & begins to form a creamy sauce. This is usually a 20-25 minute process.

7. Check to see if the rice is done (it should not be crunchy, but it should still be firm, almost like al dente pasta!)

8. Add the sliced strawberries, lemon zest, honey, vanilla and, if using, the cream or coconut milk. Mix until the liquid is mostly absorbed, but still creamy.

9. Remove from heat & add the rest of the butter, mixing well.

10. Garnish with basil and extra strawberries.

Products today came from Narrow Way Farm and Noble Honey Company