Tag Archives: risotto

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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Sweet Vanilla Risotto with Poached Peaches & Chocolate

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People in Britain have always had a bit of a soft spot in their hearts for rice pudding. However, the convenience and relative quality of tinned Ambrosia rice pudding has stopped a lot of people cooking the real thing. I thought it would be good to get you making this lovely old British dessert, but with a northern Italian twist – in the style of a risotto. Pudding rice and risotto rice are both plump, short-grain and starchy, so I thought it would be a good test to see if risotto rice would make great rice pudding – and it did. It has to be one of the best rice puddings I’ve ever made! It’s lovely served with the peaches, but you could also use apricots, strawberries or rhubarb.

Nutritional Information (amount per serving)
Calories 404kcal | Carbs 58.4g | Sugar 26.1g | Fat 15.0g | Saturates 9.2g | Protein 9.4g

Serves 8
Approx time: 50
Difficulty: not too tricky

Ingredients

6 ripe peaches, halved
6 tablespoons caster sugar
½ stick cinnamon
1 orange, zest and juice of
3 tablespoons butter
2 vanilla pods
325 g risotto rice
1 wineglass white wine
1 litre full fat milk, preferably organic
100 g good-quality white chocolate, grated
100 g good-quality dark chocolate (70% cocoa solids)
1 handful fresh mint, leaves picked

Method

When you halve the peaches, leave the stones in – they will come away a lot more easily after they have been cooked. Put them into a small pan with 4 tablespoons of the sugar, the cinnamon stick and the zest and juice of the orange. 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 appropriately sized high-sided, thick-bottomed pan with a lid, slowly melt two-thirds of the butter. Score down the length of the vanilla pods and remove the seeds by scraping a knife down the inside of each half. Add the seeds to the butter and stir. Continue to cook for 1 minute before adding your rice with the 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 it as often as you can. In this way you can massage the starch out of the rice and this will give you a silky, oozy end product, much like the classic Italian risotto. When the rice has cooked through it should be soft yet still holding its shape. You may need to add a little more milk or water just to adjust the consistency. Remove from the heat, add the grated white chocolate and the rest of the butter, then stir, place a lid on top and leave for a few minutes.

Remove the skin and stones from the peaches, discard them along with the cinnamon stick, and take the peaches to the table with your block of dark chocolate, snapped into small pieces. Spoon the risotto on to plates, then push a couple of pieces of 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! Gently tear the peaches and place some on each plate, then drizzle over some of the lovely juice and sprinkle over a few mint leaves. By the time you go to eat it, the dark chocolate will have melted. Joy joy joy!

Source: Copyright © 2014 JamieOliver.com