***Risotto-Style Strawberry Rice Pudding

Thanks to Tyler Florence from foodnetwork

2 cup strawberries, rinsed and hulled
1/2 cup + 2 Tsp sugar
1/2 cups Arborio rice
2 cup milk
1 Tsp lemon, juiced
1 tsp vanilla bean, seeds scraped

Cut strawberries into medium-size dice. In a small saucepan over medium-low heat, add strawberries, 2 Tsp sugar, and lemon juice. Cook until berries are soft and the juices have thickened slightly, about 10 to 15 minutes. Set aside to cool.
Heat the milk in a medium saucepan over medium-low heat until it starts to steam. Remove 1/2 cup of milk, set it aside, and keep it warm. Stir into the larger pan of milk, and the rice. Lower heat and cook, stirring constantly, until the rice is tender, about 20 minutes. Add the remaining sugar, the vanilla bean and seeds, and the reserved milk, lemon zest, butter, and salt. Stir well and remove from the heat. This should have a more liquid consistency than regular risotto.
To serve, layer rice pudding and strawberry mixture in tall clear glasses. Chill.