Ruby Port and Rhubarb Risotto with Sugared Strawberries

Ingredients

• 1 cup rice medium-grain uncooked
• 2 tablespoons butter 
• 2 ounces mascarpone cheese 
• 0.1 teaspoon nutmeg freshly ground
• 0.7 cup port wine 
• 1.5 cups rhubarb chopped
• 0.3 teaspoon salt 
• 2 cups strawberries sliced
• 0.8 cup sugar divided
• 0.5 teaspoon vanilla extract 
• 3.5 cups water divided
• 2 cups milk whole

Equipment

• bowl
• frying pan
• sauce pan
• dutch oven

Directions

1. Combine strawberries and 1 tablespoon sugar in a small bowl. Set aside.
2. Combine port and 1/4 cup sugar in a small saucepan over medium-high heat. Bring to a boil; cook 7 minutes or until slightly thickened. Stir in rhubarb; cook 7 minutes.
3. Bring 3 1/2 cups water to a simmer in a small saucepan (do not boil). Keep warm over low heat.
4. Combine milk, remaining 1/2 cup sugar, salt, and nutmeg in a separate saucepan; bring to a simmer (do not boil). Keep warm over low heat. Melt butter in a large Dutch oven.
5. Add rice to pan; cook 1 minute, stirring constantly. Stir in 1 cup hot water; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.
6. Add remaining water, 1/2 cup at a time, stirring constantly until each portion of water is absorbed before adding the next.
7. Add milk mixture, 1/2 cup at a time, stirring constantly until each portion of milk is absorbed before adding the next (about 30 minutes total). Stir in vanilla; cook 1 minute.
8. Remove from heat; stir in mascarpone until cheese melts.
9. Place about 1/2 cup risotto in each of 8 bowls. Top each serving with 2 tablespoons port mixture and 1/4 cup strawberry mixture.