Vanilla risotto with red berries and raspberry coulis

Name: vanilla risotto with red berries and raspberry coulis
Total time: 35 min
Yield: 4
Ingredients: 250 gram Red berry; 125 gram raspberry; 2 tablespoon powdered sugar; 2 tablespoon berry liqueur; 2 tablespoon grenadine syrup; 25 gram butter; 200 gram risotto rice; 800 milliliters milk; 1 vanilla bean; 50 gram sugar; 100 gram White chocolate

Ingredients

250 gram Red berry
125 gram raspberry
2 tablespoon powdered sugar
2 tablespoon berry liqueur
2 tablespoon grenadine syrup
25 gram butter

200 gram risotto rice
800 milliliters milk
1 vanilla bean
50 gram sugar
100 gram White chocolate

Directions

Keep 4 sprigs of red berries for the garnish. Ris the rest of the berries and set aside. Puree the raspberries with the icing sugar and liqueur or syrup.
Melt the butter in a thick-bottomed pan, add the rice and stir until the grains shine.
In the meantime, heat the milk with the vanilla and the sugar to the boil. Spoon a spoonful of milk through the rice and stir until it is absorbed. Repeat until all milk is done and the rice is tender.
Spoon the chocolate through and stir until it is melted. Spatefully rub the red berries so that they remain intact.
Spoon the risotto into the dishes and stir in a raspberry coulis with a fork as a swirl. Garnish with the berry slices.