WARM SWEET RISOTTO WITH
SAFFRON AND DRIED CHERRIES
3/4 cup Arborio rice (Italian short-grain rice)
2-1/2 to 3 cups whole milk (do not substitute low-fat or nonfat milk)
1/2 cup sugar
3/4 teaspoon finely grated orange zest
1 plump vanilla bean, scraped out (use both seeds and hull)
Pinch saffron threads
1/2 cup plump dried cherries (or dates, unsulphured dried apricots or raisins)
In heavy-bottomed 2-quart saucepan, combine all ingredients except cherries. Place pot over medium-low heat and stir until bubbles break the surface. Reduce heat to keep mixture at gentle simmer. Cook 30-40 minutes, stirring frequently with wooden spoon, until pudding is thick and creamy and rice is tender and soft. Add cherries during final 5 minutes of cooking.
Serve immediately in warmed shallow bowls.
Servings: 4
Source: In the Sweet Kitchen by Regan Daley
SAFFRON AND DRIED CHERRIES
3/4 cup Arborio rice (Italian short-grain rice)
2-1/2 to 3 cups whole milk (do not substitute low-fat or nonfat milk)
1/2 cup sugar
3/4 teaspoon finely grated orange zest
1 plump vanilla bean, scraped out (use both seeds and hull)
Pinch saffron threads
1/2 cup plump dried cherries (or dates, unsulphured dried apricots or raisins)
In heavy-bottomed 2-quart saucepan, combine all ingredients except cherries. Place pot over medium-low heat and stir until bubbles break the surface. Reduce heat to keep mixture at gentle simmer. Cook 30-40 minutes, stirring frequently with wooden spoon, until pudding is thick and creamy and rice is tender and soft. Add cherries during final 5 minutes of cooking.
Serve immediately in warmed shallow bowls.
Servings: 4
Source: In the Sweet Kitchen by Regan Daley
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