Risotto Recipes continued
Sweet Risotto | Serves |
50g butter |
|
350g Arborio Rice, rinsed (2 rice cups)
1.25L milk (7 rice cups)
1 vanilla bean, split, scraped 180mls cream (1 rice cup) ¹/³ cup sugar
1.Press MENU button to SAUTÉ. Melt butter in pan.
2.Add rice and stir until well coated. Add milk and vanilla bean. Stir to combine. Place lid on pan.
3.Press MENU button to RISOTTO, and leave to cook for 15 minutes. Stir through cream and sugar; replace lid and leave to cook. When rice cooking is complete it will automatically switch to KEEP WARM.
NOTE: If you prefer your rice to be firmer, replace lid and let sit on the KEEP WARM setting for 15 minutes.
Sweet Risotto Variations
Coconut and Lime Rice Pudding- Add ¼ toasted coconut and 1 tablespoon lime juice to the finished sweet risotto. Top with extra toasted shredded coconut and lime zest.
Raspberry and White Chocolate Rice Pudding- Add 100g chopped white chocolate to the finished sweet risotto. Stir until chocolate is melted. Top with a ½ cup of fresh/ defrosted raspberries.
Cherry Chocolate Rice Pudding- Add 100g roughly chopped dark chocolate to finished sweet risotto. Stir until chocolate is melted and fully incorporated. Stir through ½ cup of poached cherries. Serve warm.
Raisin and Almond Rice Pudding- Add raisins to the risotto at the same time as the cream, stir to combine. Replace lid, leave to cook. When rice cooking is complete it will automatically switch to keep warm. Stir through ¹/³ cup toasted slivered almonds.
Passionfruit Brulee Makes 6 x 1 cup ramekins 1 quantity sweet risotto
170g can passionfruit pulp ½ cup brown sugar
1.Preheat oven to very hot (240C/220C fan-forced).
2.Cook risotto following sweet risotto recipe.
3.Stir through passionfruit. Spoon equal amounts into 6 ramekins. Smooth top. Sprinkle with brown sugar.
4.Place in oven for 5 minutes or until sugar has caramelized and dark golden. Allow to cool until sugar has hardened.
TIP: If you own a blow torch, you can use this to caramelise the sugar instead of placing ramekins in the oven.
15
