Breakfast Berry Risotto

• 5 cup water
• 1 cup arborio rice (starchy, small Italian rice)
• 1/4 - 1/2 tsp. cinnamon
• 1/4 cup vanilla sugar ( I use Penzey's)
• 2 tsp pure vanilla extract ( I always add a bit more)
• 1/2 cup blueberries
• 1/2 cup fresh, sliced strawberries
• 1/2 cup fresh raspberries
• 1 cup milk ( I prefer 2% or vanilla soy or vanilla almond milk)

1. In medium saucepan, heat the water over medium heat for 5 minutes.
2. Reduce heat to simmer.
3. In a large frying pan, combine rice, milk, cinnamon, vanilla sugar, and vanilla extract and cook over medium heat for 1 minute.
4. Increase the heat to medium high.
5. Add 1 cup of the simmering water to the frying pan.
6. Stir frequently until the water is absorbed.
7. Then add about 1 cup of water at a time and stir A LOT while each cup is absorbed before adding another.
8. Figure generally 8 to 10 minutes absorbtion/stirring time for each cup of water as it is added.
9. Taste after 45 minutes.
10. It could take up to 60 minutes to reach the desired texture, where the rice is fully cooked, creamy and silky.
11. Remove from heat, fold in the berries and serve immediately.

water, arborio rice, cinnamon, vanilla sugar, vanilla, blueberries, fresh, fresh raspberries, milk

Taken from cookpad.com/us/recipes/333036-breakfast-berry-risotto (may not work)