Cut strawberries into quarters. Pour orange liqueur over strawberries. Let stand 20 minutes. Drain, reserving the liquid.
Melt butter with oil in a large saucepan or Dutch oven. Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Stir in reserved liqueur, vanilla bean and water. Cook, stirring constantly, till liquid is absorbed.
Add small amount of milk, and cook, stirring, stirring until milk has been absorbed. Repeat with remaining milk. If more liquid is needed, use additional water. Stir in sugar, whipping cream, reserved strawberries, mint and orange zest. Cook for an additional five to ten minutes to soften strawberries, but not dissolve them. Remove vanilla bean.
Serves: 4 to 6
Contributor: pat ciesla
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