Friday, September 19, 2008
Although it is entirely possible to cook this Italian dessert dish by the conventional risotto method - by adding the liquid slowly - it makes more sense to cook the rice with the milk in the same way as for a rice pudding. Recipe serves 4.
1 cooking apple
1/2 ounce (15 g) butter
Scant 1 cup risotto rice
2 1/2 cups creamy milk
About 1/4 cup caster sugar
1/4 teaspoon ground cinnamon
2 tablespoons) lemon juice
3 tablespoons double (thickened) cream
Grated rind of 1 lemon, to decorate
For the poached plums:
1/4 cup light brown Muscovado sugar
Scant 1 cup apple juice
3 star anise
6 plums, halved and sliced
1. Peel and core the apple. Cut it into large chunks. Put these in a large, non stick pan and add the butter. Heat gently until the butter melts.
2. Add the rice and milk and stir well. Bring to the boil over a medium heat, then simmer very gently for 20-25 minutes, stirring occasionally.
3. To make the poached plums, dissolve the sugar in 2/3 cup apple juice in a pan. Add the spices and bring to the boil. Boil for 2 minutes. Add the plums, and simmer for 2 minutes. Set aside until ready to serve.
4. Stir the sugar, cinnamon and lemon juice into the risotto. Cook for 2 minutes, stirring all the time, then stir in the cream. Taste and add more sugar if necessary. Decorate with the lemon rind and serve with the poached plums.
Tip: If the apple is very sharp (acidic) the milk may curdle. There is no need to worry about this - it will not affect the look or taste of the sauce.