Many thanks to ChefMom for giving me a second turn at the controls. She was a tough sell, but since she’s off schmoozing for work I’m in for the night. I may not be as practiced a writer/blogger as mom, but I am an economist, which means I know a bit about the misuse of statistics. Note the steady uptick in blog traffic following my one and only post. (Mom is lovingly rolling her eyes. )
Today’s recipe is Strawberry and Rhubarb Risotto, adapted from Cooking Light, May 2010; and I’m happy to report it was much better than the ex-White Sox Mascots Ribbie and Roobarb. Wikipedia notes: “Fans openly mocked Ribbie and Roobarb, with even children gleefully attacking them.” Readers should feel free to mock the White Sox, but I don’t think anyone will be mocking this rhubarb recipe.
Preparation is fairly straightforward–sugar the strawberries and set them aside. A saucepan gets the rhubarb port mixture, a dutch oven gets the risotto. None of it is hard, though if you’re going to make something to go alongside the risotto (we didn’t) it can be a lot to manage at once as the risotto requires constant attention. A dollop of mascarpone on top of the risotto at the end is especially good. When the risotto is done, top it with the rhubarb-port mix and the strawberries and enjoy.
This one turned out perfectly and was a big hit with all of us. Even the kids ate their whole bowls. Four spoons all around!
Print this recipe: Strawberry and Rhubarb Risotto