Berry Breakfast Risotto
Medium rice cooker; fuzzy logic only
1 cup Arborio rice 250 mL
1⁄2 cup granulated sugar 125 mL
2 cups water 500 mL
1 cup half-and-half (10%) cream 250 mL
2 tsp vanilla extract 10 mL
1 cup raspberries 250 mL
1 cup sliced strawberries 250 mL
Fresh mint leaves
1. In the rice cooker bowl, combine rice, sugar, water, cream and vanilla. Set the rice cooker for the Porridge cycle. Stir thoroughly two or three times while the risotto is cooking.
2. When the machine switches to the Keep Warm cycle, fold in raspberries and strawberries. Serve immediately, garnished with mint.
For even better flavor, macerate the strawberries and raspberries. Toss them with 1 tsp (5 mL) granulated sugar and let stand for 1 hour.
Makes 4 to 6 servings.
Excerpted from 300 Best Rice Cooker Recipes by Katie Chin © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.