"A creamy vanilla risotto that can be enjoyed as a comforting breakfast or dessert!"
Vanilla Risotto
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Prep time: 20mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 tablespoons unsalted butter
- 400 gram Arborio rice
- 100 gram white caster sugar
- 1/4 vanilla bean, split in centre with beans taken out
- 300 milliliter full cream milk
- 300 milliliter cooking cream
- 450 milliliter warm water
Method
Step 1
In a medium saucepan, melt the butter over a medium and coat the rice until evenly coated.
Step 2
Have the milk and cream mixed on standby and the water in a separate jug. Add in half the water, sugar and vanilla bean
Step 3
Mixing constantly on medium heat, allow the rice to absorb liquid then slowly add in the milk/cream mixture bit by bit until all is absorbed
Step 4
The last half of the water is to allow the rice to cook thoroughly.
Step 5
You want the risotto to be creamy and a little al dente. You can add more cream if you wish. Top with fruit, herbs, nuts and … stuff.
Step 6
I like to have this risotto warm with cold fruit on top. Prepare the pineapples in advance so they are nice and chilled. To make the grilled pineapples, remove the skin and slice the pineapples into 8mm slices. Grill in hot pan either side and allow to cool before storing in the refrigerator.
Step 7
Top with blueberries, toasted coconut, chopped mint and hibiscus powder (dried hibiscus flowers pulverized in a spice mill/blender)