Creamy Risotto Pudding

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I searched several recipes over the internet looking for that perfect rice pudding, finally took all the key highlights I wanted to see in mine and threw it all together. I really like the idea of adding wine to the risotto, like you would do for cooking it for a dinner… then I came across Jamie Oliver’s recipe. My intention was to use a Cranberry Wine from Muskoka Lakes Winery & Johnston’s Cranberry Marsh

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Johnston's Cranberry Marsh

(Note, I need to buy more) and a handful of craisins, so that part will have to wait. Below is the final out come of this delicious delicacy, enjoy

Ingredients
6 ripe peaches, halved (or 1 cup cranberries)
1/4 cup 4 tablespoons sugar
1-1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons butter
2  vanilla beans
325 g risotto rice
1 cup white wine
1 litre whole milk
100 g good-quality dark chocolate (70% cocoa solids)

Directions
When you halve the peaches, leave the stones in – they will come out easier after they have been cooked. Put them into a small pan with 4 tablespoons of the sugar, 1/4 teaspoon cinnamon. Put a lid on top and slowly simmer for about 10 to 15 minutes, until the peach skin and stones can be easily removed. You don’t want to cook them to pulp – they should be soft but should still hold their shape. Remove from the heat and put to one side.
In an large, thick-bottomed pot with a lid, slowly melt two-thirds of the butter. Score down the length of the vanilla beans and remove the seeds by scraping a knife down the inside of each half. Add the seeds to the butter and stir(if using extract skip this step), cook for 1 minute then add your rice and remaining sugar. Turn the heat up to medium, stir the rice, and add the wine, continuing to stir until it has almost cooked away. Now add the milk little by little. Keep the rice on a slow but constant simmer for about 16 or 17 minutes and stir often. When the rice has cooked through it should be al-dente. You may need to add a little more milk or water just to adjust the desired consistency. Remove from the heat, add the rest of the butter, nutmeg and remaining cinnamon (if using vanilla extract add now), stir, place a lid on top and leave for a few minutes.
Remove the skin and stones from the peaches, discard them and take the peaches to the table with your block of dark chocolate, cut into small pieces. Spoon the risotto on to plates or ramkins, then grate some of the dark chocolate into the middle of each one. Just so you know, a perfect risotto should slowly creep and ooze to the side of your plate, so don’t worry if it starts to spread out!
Divide peaches and place some on each plate, then drizzle over some of the lovely juice.
You refrigerate a couple hours to chill throught, or serve warm.
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