Summer Berry Risotto

Recipe Ingredients

1 cup	237ml	Whole milk
1		Coconut milk - (14 oz)
1/2 cup	99g / 3.5oz	Sugar
1		Vanilla bean - halved lengthwise
		Zest of 1/2 lemon
2 tablespoons	30ml	Butter
1 cup	160g / 5.6oz	Arborio rice
1/2 cup	118ml	Heavy cream - (optional)
2 tablespoons	30ml	Framboise
		= (or eau de vie de fraise)
2 cups	474ml	Fresh or frozen berries - unsweetened
		Lightly-toasted sliced almonds - for garnish
		Perfect berries - for garnish

Recipe Instructions

In a 2-quart or larger pressure cooker, heat the butter and add the rice. Stir to coat the rice.

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.

Use Cold Water Release Method to release pressure.

Open the cooker and stir in berries or frozen 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.

This recipe yields 6 dessert servings.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

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