Port Raspberries & Cream Risotto recipe

This dessert risotto combines classic berries and cream flavors with a rice pudding consistency - the result is heavenly.

Makes 4 servings.

Ingredients List:

4 cups whole milk
½ cup sugar
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1 ½ cups short grain rice (such as Arborio)
1 cup port wine
1 cup fresh raspberries


1. In a small saucepan, combine milk, sugar, and vanilla. Bring to a boil and keep at a gently simmer until needed, careful not to burn.

2. Heat butter in a medium stockpot over medium heat. Add rice and cook 3 minutes, stirring well to coat with butter.

3. Add port to pot, raise heat to high, and bring to a boil. Simmer until liquid is mostly absorbed, stirring, about 5 minutes.

4. Add reserved milk mixture to pot, 1 cup at a time, allowing liquid to fully absorb before adding each subsequent cup, stirring. Continue adding 1 cup at a time, stirring, until rice is creamy but not mushy (while still al dente). The entire cooking time will take 20 to 30 minutes.

5. Remove from heat, add raspberries, and mix until creamy and combined.

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Published by Starsol