My father-in-law loves dessert with all kind of berries, so I always keep an eye out for new berries products. I found this chunky boysenberry sauce at Ferry Plaza Farmers Market made by Glashoff Farms, and I needed to have it. I thought it would go so well with sweet buttermilk risotto I wanted to make, and I was NOT disappointed. This sauce is SO incredibly delicious that I could have it with many many things. I am going to stock up this Saturday. Anyway, if you can’t come to the Farmers Market, you can order it online OR you can make your own; I have provided you the links.
Even if you have to make your own sauce, this dessert is incredibly easy to make, and it’s SO yummy. Switch the topping as season changes, and you would be surprised why you have not done this sooner. 🙂
- 4 + 1/2 cups whole milk, plus more if needed
- 75 grams natural cane sugar
- 1 vanilla bean, split lengthwise and seeds scraped
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 3/4 cup (150 grams) arborio rice
- 1 cup buttermilk, warm
- 12 oz. boysenberry sauce (click here for recipe)
- 6 oz. fresh organic blackberry, as topping
- 2 oz. pomegranate seeds, as topping
- fresh mint, for garnish
In a small saucepan, combine the whole milk, sugar, vanilla bean and seeds, and salt. Bring to a low simmer over medium-high heat. but do not boil. Reduce the heat to low and keep the mixture warm while cooking the risotto.
In a medium saucepan, melt the butter over medium heat. Add the rice and cook for 1 minute, until it’s well coated with the butter. Add about 1 cup of the warm milk mixture to the rice. Stir it constantly until the rice starts to thicken, about 2 minutes. Add 1/2 cup of warm milk mixture and continue to stir until most liquid has been absorbed, repeat this step until all the milk mixture is gone. (Do not add too much liquid at one time, and also, you need to keep stirring continuously). It will take at least 25 minutes.
Remove the pan from the heat and stir in the buttermilk. It will thicken as it sits. You may add more warm milk, if needed.
To serve, spoon the risotto into a bowl or a glass. Pour boysenberry sauce on top, and top with fresh organic blackberry, pomegranate seeds, and fresh mint.
You can refrigerate the leftovers. To serve again, heat the risotto over low heat in a saucepan and loosen it with more warm milk.
Reference: this recipe is adapted from “Small Plates & Sweet Treats” by Aran Goyoaga.