USASillyYaks: Red, White, and Blue Sweet Risotto

I will confess that this recipe doesn't have many pictures to go with it. I had never made risotto before, except for the box stuff that comes with a seasoning packet. I had visions of Chef Gordon Ramsay screaming at me while making my risotto. If you have ever watched Hell's Kitchen, then you know that is about all he does....scream at people, taste their risotto, and yell at them some more because it is a failure. So I was a touch stressed out when thinking of making risotto from scratch. I had no time to grab the camera, I had to STIR!!! However, the end result is sooooooo yummy. I think even Chef Ramsay would approve.
This recipe was inspired by a recipe that Whole Foods posted on their Facebook page this week. I mostly stuck to their recipe, however I used what I had at home. I used regular sugar, a blood orange, and the milk that was in the fridge. In other words, I didn't go out and buy expensive organic this and that to make this. I did have to go buy coconut milk, that wasn't anything that I had on hand. I also decided that I would use both strawberries AND blueberries in my recipe. The more fruit the better, right? Right! I hope that you like my version.......

Red, White, and Blue Sweet Risotto

6 cups Milk
1/2 cup Sugar
2 teaspoons vanilla extract
2 tablespoons butter or margarine
1 cup Arborio Rice
Zest and juice of 1 orange (I used a blood orange)
1 cup canned coconut milk
1 quart strawberries, sliced
1-2 cups blueberries, washed

Over medium heat combine the milk, vanilla, and sugar. Warm until simmering and then reduce the heat to low. Keep warm. In a second pot, melt the butter over medium heat. Add the rice and cook until toasted, stir often to keep from scorching.(3-5 min.). Add the orange zest and juice. Stir constantly until juice is absorbed, then begin adding the milk mixture 1 cup at a time. Let the milk absorb (stirring frequently) and then add another cup until all 6 cups have been added and rice is thick and creamy. Remove from heat and stir in the coconut milk. Let it set for about 5 min.

In a small bowl, spoon sliced strawberries and blueberries. Top the fruit with risotto and garnish with a few more berries. Serve warm, but also good cold. Store any leftovers in the refrigerator.