Summer Berry Risotto

• 2 tablespoons butter
• 1 cup arborio rice
• 1 cup whole milk
• 1 (14 ounce) can coconut milk
• 12 cup sugar
• 1 whole vanilla bean, halved lengthwise
• 12 lemon, zest of
• 2 cups fresh mixed berries or 2 cups frozen mixed berries
• 2 tablespoons kirschwasser
• 12 cup heavy cream (optional)
• lightly-toasted sliced almonds, for garnish
• perfect berries, for garnish

1. In a 2-quart or larger pressure cooker, heat the butter and add the rice.
2. Stir until rice is coated and begins to turn opaque.
3. Add milk, coconut milk, sugar, vanilla bean and lemon zest; heat until very hot and bubbles appear around the edges of the pan.
4. Remove the vanilla bean and stir to make sure that the rice is not sticking to the bottom of the pan.
5. Place cover on the pressure cooker and bring pressure to the first red ring (8 pounds pressure).
6. Immediately reduce the heat (or if you are cooking on an electric stove, take the cooker off the hot burner and place on a low burner) and maintain pressure at the first red ring.
7. Cook for 7 minutes.
8. Run cold water over the top of the lid until the pressure has subsided enough to open the pressure cooker.
9. Open the cooker and stir in berries, liqueur, and optional cream.
10. The rice should be tender but still firm to the bite (al dente).
11. Serve in bowls and garnish with almond slices and perfect berries.

butter, arborio rice, milk, coconut milk, sugar, vanilla bean, lemon, kirschwasser, heavy cream, almonds, perfect berries

Taken from www.food.com/recipe/summer-berry-risotto-369429 (may not work)