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Big Black Dog: TFF - Risotto-Style Strawberry Rice Pudding

July 17, 2009

TFF - Risotto-Style Strawberry Rice Pudding


I was thinking today that summer is almost half over and I'm not very happy about that. This is the first summer in three years we have not been in construction on the house. And I really have enjoyed relaxing without the sound of power tools in the background. So far we've had a gorgeous summer here in Illinois with warm days and cool nights and I've taken full advantage of it.

With all the construction behind us I've had time to concentrate on summer themed meals and it's been fun. Our dinners have been light meals and my desserts pretty and refreshing. When I found Tyler's recipe for Risotto-Style Strawberry Rice Pudding I knew I had to try it.

But when I read the reviews of this recipe, many people had problems with it being too runny so I decided to try a different method. Although I did make the rice pudding on the stove top, to finish I put the pudding in a baking dish and baked it at 350 degrees for almost an hour and it turned out very nice. For the strawberry sauce I cut down the lemon juice to 2 TBL and added about 1/2 cup of Riesling and it was scrumptiously delicious! (**See Note on Riesling) I topped the pudding with whipped cream and a sprinkle of nutmeg.

The Risotto-Style Strawberry Rice Pudding was absolutely delicious. So much so that I had 2 bowls full this morning for breakfast. I'd like to try this with fresh raspberries or blueberries too. Definitely a keeper recipe and one that has room for much experimentation!



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Risotto-Style Strawberry Rice Pudding
Recipe adapted from Tyler Florence

1 quart strawberries, rinsed and hulled
1 cup sugar
1 lemon, zest finely grated and juiced
1 quart milk
1 vanilla bean, seeds scraped
2 tablespoons butter
1 cup Arborio rice
Pinch kosher salt

Cut strawberries into medium-size dice. In a small saucepan over medium-low heat, add strawberries, 1/4 cup sugar, and lemon juice. Cook until berries are soft and the juices have thickened slightly, about 10 to 15 minutes. Set aside to cool.

Heat the milk in a medium saucepan over medium-low heat until it starts to steam. Remove one cup of milk, set it aside, and keep it warm. Stir into the larger pan of milk the remaining sugar, the vanilla bean and seeds, and the rice. Lower heat and cook, stirring constantly, until the rice is tender, about 20 minutes. Add the reserved milk, lemon zest, butter, and salt. Stir well and remove from the heat. This should have a more liquid consistency than regular risotto.

To serve, layer rice pudding and strawberry mixture in tall clear glasses. Chill.


**Wine Note: Chateau St. Jean's Riesling is a very sweet white wine. Personally I did not care for this wine but used in desserts it is excellent.



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Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.








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14 Comments:

Blogger Lori E said...

I love rice pudding but have only ever had the traditional style. This is way more suitable for a summer dessert.
I Tyler Florence's reference to your recipe on his site. Good job.

July 17, 2009 at 12:11 PM  
Blogger Kate said...

I have only eaten risotto once. Sadly, I have shied away from it since then. This looks like something I would really like, though!

July 17, 2009 at 1:02 PM  
Blogger Frugal Fine Living said...

Looks so yummy!

Jane

July 17, 2009 at 1:49 PM  
Blogger Danielle said...

Strawberries are my favorite fruit. What a beautiful dessert.

July 17, 2009 at 3:25 PM  
OpenID cantbelieveweate said...

Next time you need a Riesling see if you can get a Chateau Ste. Michelle Riesling from WA state. It's dry and not too sweet. Bruce likes it and he's not fond of whites. I wish I had some of this right about now... *Ü* It looks luscious!

July 17, 2009 at 3:33 PM  
Blogger Ty'sMommy said...

I LOVE rice pudding made with risotto! I made one of Tyler's awhile back with Rum Raisin Mascarpone and it was to die for! Now I am going to have to try this one, too!

July 17, 2009 at 4:01 PM  
Blogger Natashya said...

I just love rice pudding, it is right up there with ice cream as far as I am concerned. Yours looks so summery and tasty.

July 17, 2009 at 5:14 PM  
Anonymous Megan said...

Wow - I love rice pudding, and I actually prefer the baked kind. I think the texture is better. And strawberries just make everything better!

July 17, 2009 at 5:58 PM  
Blogger Debinhawaii said...

What a perfect summery dessert--love the changes that you made to it too. Baking it and adding the wine is genius!

July 17, 2009 at 6:12 PM  
Blogger Ria said...

Anything with strawberries in it is just PERFECT for summers! And your pudding looks really yummm!

July 17, 2009 at 11:36 PM  
Blogger Jenny said...

That sounds fabulous. Especially for breakfast.

July 18, 2009 at 6:20 AM  
Blogger Joanne said...

I seriously adore rice pudding and actually talk about it quite a lot considering how little I eat it. This looks perfect for breakfast, lunch AND dinner.

July 18, 2009 at 12:00 PM  
Blogger Pam said...

I adore rice pudding and adding the strawberry is fabulous!

July 18, 2009 at 8:18 PM  
Blogger Jennie said...

I absolutely cannot wait to make this! Heading out the door now to pick up some arborio rice and strawberries! Yum!

August 4, 2009 at 11:02 AM  

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