Sweet Risotto Fritters with Strawberry-Rhubarb Compote

Serves 6

Make the fruit compote a few days before you make the fritters. The fruit mixture can be refrigerated for 4 -5 days.

Strawberry-Rhubarb Compote:
1 pint Ontario strawberries, hulled and quartered
1 lb rhubarb stalks, cut into ½ inch slices
1 Cup sugar
1 vanilla bean, split lengthwise and scraped
1 Tbsp lemon juice

Method:

• Combine all the ingredients in a pot and bring to a boil over medium heat. Reduce the heat and simmer for about 10 minutes. Remove the vanilla bean for service. Set aside.

Risotto Fritters:
1 Tsp grapeseed oil
¾ Cup Arborio rice
¼ Cup VQA Late Harvest Riesling or Vidal
ground cinnamon
grated nutmeg
2 ½ Cups whole milk
3 Tbsp sugar
½ tsp vanilla extract
1 orange, zest of, finely grated
1 egg, lightly beaten
7 Tbsp all purpose flour
½ tsp baking powder
2 eggs, whites only
canola oil for frying
powdered sugar for dusting

Method:

• Heat the grapeseed oil in a heavy, medium saucepan. Add the rice and stir over moderate heat until coated with oil. Add the Late Harvest and cook, stirring until it is completely absorbed. Add a pinch of freshly grated nutmeg, cinnamon and ½ Cup milk and cook, stirring constantly until the milk is absorbed. Continue adding the milk, ½ Cup at a time, stirring constantly until the risotto is creamy and the rice is just tender.

• Remove from heat. Stir in the orange zest, sugar and vanilla extract and transfer to a bowl. Let cool slightly, stir in beaten egg. Stir in the flour and baking powder.

• In a medium bowl, beat the egg whites to the stiff peak stage. Stir half of the egg whites into the risotto and then fold in the remaining half.

• In a large heavy pot, heat 2 inches of canola oil to 350 degrees. Prepare a wire cooling rack with paper towels. Scoop rounded tablespoons of the rice into the oil without crowding and fry until golden brown. Remove from oil with a slotted spoon and drain on paper towels.
Repeat. Sprinkle with powder sugar and serve warm with the fruit compote.

•To serve, scatter a few fritters on each plate and serve with a little dipping bowl of compote.

Enjoy!