Berry Breakfast Risotto (6 servings) 4 and 1/2 cups water 1 cup uncooked arborio or medium grain rice 1 cup half-and-half 1/2 cup sugar 2 teaspoons vanilla extract 1 cup fresh raspberries 1 cup fresh strawberries - sliced In two-quart saucepan over medium heat, heat the water until it reaches a simmer. Reduce heat to low. This step is just to have hot water on hand. Now, take a large saucepan and place it over medium heat. Combine the rice, half-and-half, sugar and vanilla in this pan and cook for 1 minute - stirring gently. Increase the heat to medium-high and stir in 1 cup of the hot water. Stirring frequently, cook until the water is absorbed. Continue stirring, adding water 1 cup at a time - allowing each cup to be absorbed before adding the next. Cook until rice is tender and the risotto has a creamy consistency - about 25 to 30 minutes. Remove from heat and stir in raspberries and strawberries. Stir gently until risotto is light pink - about 1 minute. Serve warm. I had this (or something very similar) on a cruise ship once. It's one of my favorite hot cereals ever! Mr Breakfast would like to thank poptart for this recipe. Recipe number 1954. Submitted 1/12/2007.