Well I'm not sure about where you live, but for us the weather has changed drastically. We went from 70 degrees one day to 30 degrees and snowing the next! So I figured I'd add one of my very favorite breakfast recipes, which is especially good for a cold morning. Again, when it says to add Vanilla... like the previous posts, go for the Mexican vanilla! It will yield the tastiest results. If you can't get fresh raspberries, frozen ones work too! I hope you enjoy this recipe as much as I do!
Berry Breakfast Risotto
(6 servings)
4 and 1/2 cups water (you may need additional water)
1 cup uncooked arborio or medium grain rice
1 cup half-and-half
2 teaspoons vanilla
1/2 tsp cinnamon
1 cup fresh raspberries
1 cup sliced fresh strawberries
In two-quart saucepan over medium heat, heat the water until it reaches a simmer. Reduce heat to low. This step is just to have hot water on hand.
Take a large saucepan and place it over medium heat. Combine the rice, half-and-half, sugar, cinnamon and vanilla in this pan and cook for 1 minute - stirring gently.
Increase the heat to medium-high and stir in 1 cup of the hot water. Stirring frequently, cook until the water is absorbed. Continue stirring, adding water 1 cup at a time - allowing each cup to be absorbed before adding the next.Cook until rice is tender and the risotto has a creamy consistency - about 45 to 50 minutes.
Remove from heat and stir in raspberries and strawberries. Stir gently until risotto is light pink - about 1 minute.
Serve warm.
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