Strawberry Risotto

Recipe Summary
Time: 45 mins
Servings: 6
Source: David Rosengarten's Taste

Ingredients
Milk, 2 cups
Unsweetened coconut milk, one 14 oz. can
Sugar, 1/2 cup
Vanilla bean, 1 halved lengthwise ($6 for one bean at Whole Foods)
Lemon peel, 2 strips
Butter, 2 Tbs.
Arborio rice, 2/3 cup (~$6 at Whole Foods)
Kirschwasser, 2 Tbs ($16 at ABC store)
Strawberries, 11/4 cup, sliced
Sweetened flaked coconut, toasted (optional)
Whipped cream (optional)

Directions

1. Combine milk, coconut milk, sugar, vanilla bean, and lemon peel in medium saucepan.
2. Heat to simmer.
3. Reduce heat and keep warm.
4. Melt butter in a second saucepan over medium heat. Add rice. Stir to coat. Lower heat.
5. Remove vanilla bean and lemon peel from milk mixture.
6. Add 1/2 cup of the hot milk mixture to rice. Stir until milk is absorbed.
7. Repeat, adding remaining milk mixture to rice 1/2 cup at a time making sure milk is absorbed after each addition, about 35 minutes. Rice will be tender but firm to bite.
8. Remove from heat. Stir in Kirschwasser and strawberries.
9. Garnish with coconut and whip cream.
10. Serve immediately

Notes

1. To toast coconut place on baking sheet in 400 degree oven. Cook until lightly browned, about 4 minutes
2. Strawberry eau de vie or white wine may be used instead of Kirschwasser.
3. Toasted almonds and sliced strawberries may also be used as a garnish.
4. This recipe is pretty costly. I will post a cheaper version once it has been tested and taste approved.