FRAISE ROYALE RISOTTO

INGREDIENTS 
(SERVES 4)
120 g arborio rice 
2 cinnamon sticks
3/4 cup cream 
3/4 cup evaporated milk 
700 ml full cream milk 
1/3 cup sugar
1 tsp vanilla paste 

JAM
250 g strawberries 
3/4 cup sugar 
1 lemon, juiced and zest 
250 ml Taltarni Brut 
1 sheet Borg’s Puff Pastry 
DIRECTIONS
  1. Pre heat oven 180°C. Into a small saucepan that is on a medium heat, add rice, cinnamon, cream, evaporated milk, full cream milk, sugar and vanilla, stir and to cook for 20 minutes.
  2. To make jam, add strawberries, sugar, lemon zest and juice, wine and cook for 20 minutes until thick.
  3. With small cookie cutter cut out shapes and place onto an oven tray lined with baking paper. Place into the oven and cook until pastry in golden brown.
  4. To serve, place risotto into a serving plate, top with strawberry jam and scatter with pastry shapes and micro herbs to garnish. ​
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