Like me, you probably think of risotto as a savoury dish, with vegetables and protein, but here we have a sweet, dessert version from Peter Gordon, the Kiwi chef. And it is delicious, my virtual friends! The fruit, the maple syrup, and that oh so creamy mascarpone combine into a sweet after-dinner pudding.
Speaking of Kiwis, as I am wont to do lately, we noticed on our trips to New Zealand that they sell massive 2 Litre/68 fl oz bottles of alcohol as a matter of course in the bottle shops. And as our Aussie dollar is a teensy bit better than the NZ dollar, we could buy heaps of cheap liquor. Not that we did, you understand :-) But if we really felt the need, as we crossed their glaciers and climbed their mountains ...
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| and in another 5 minutes, ready to eat |
Serves 6:
ingredients:
200g./7 oz risotto rice (I used arborio)
600 mL/20.3 oz water (or half/half of water and a nut milk)
60g./2.2 oz butter
1 tsp vanilla paste or extract
4 cardamom, crushed lightly
4-5 cm./2 in stick of cinnamon
2 cloves
100g./3.5 oz mascarpone
80 mL/2.7 oz maple syrup
2 tbs icing sugar
120g./4.2 oz raspberries
120g. blueberries
120g. strawberries, hulled and sliced (or chopped into chunks)
Extra fruit for serving, and extra mascarpone dolloped on top
Method:
Rinse the rice for ten seconds in a sieve under warm running water (i.e. the tap)
Into a medium-sized saucepan it goes, then add the water (or water/nutmilk) the butter, vanilla and spices
Cover with a tight-fitting lid, then bring to the boil and simmer for 15 minutes
Gently stir in the mascarpone, maple syrup and sugar, then tip in the berries and give it all a gentle stir
Put the lid back on, and leave it off the heat for 5 minutes
Now give it another wee stir, and serve with extra fruit and mascarpone
It is especially delicious like this whilst still warm; once refrigerated, it goes quite tacky and solid, so I suggest whacking it into the microwave for a few seconds if eating the next day
Notes:
I also suggest using a nut milk of your choice instead of all water; so make it 300 mL of water and 300 mL of maybe coconut milk or almond milk etc or maybe use ALL nut milk if you're feeling fancy
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| gather your ingredients |
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| rice and spices and butter go into the pan |
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| and simmer away for 15 mins. |
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| about to go into the pan with the cooked rice |
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| add the icing sugar, mascarpone and maple syrup |
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| add the fruit and stir in gently |
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| leave for 5 mins. |
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| warm and creamy and spicy and fruity ... :-) |
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| © Sherry M. |
I never would have thought of doing that but what an interesting recipe!
ReplyDeleteyes it's a tasty dish.
DeleteA very special and delicious dessert risotto! It has got to be GOOD with fresh berries and mascarpone!
ReplyDeleteoh yes it is so good angie. and so easy.
DeleteOh I love dessert type of risotto (I've tried few variations like with berries & lavender and even with Irish cream). But I've always thought it's something that doesn't really exist. So this sweet risotto is definitely right up my alley; loving the addition of mascarpone.
ReplyDeletei think this is my first sweet risotto and it was a beauty!
DeleteI never in a million years would have thought of a fruit and berry risotto and it looks terrific!
ReplyDeletethanks jeanie!
DeleteClimbing mountains does build up a thirst, doesn't it? :-) Anyway, this looks really nice -- lots of nice flavor and texture. Thanks!
ReplyDeleteand thanks for dropping by KR.
DeleteSherry,
ReplyDeleteThis certainly is very different from the way I think of eating risotto, but I love it and it sounds absolutely delicious.
thanks judee.
DeleteOne of my favorite things to do when we travel is go into grocery stores in other countries - it's so interesting to see the different ingredients and items! As far as this risotto, what a fun idea! As you noted, I always think of risotto as savory, but this sweet version is such a unique twist. This sounds like a great dessert using our summer berries up here!
ReplyDeleteme too. i love foreign (even interstate) shops. so interesting to see what other people eat and buy.
DeleteThis looks too good not to make especially in the summer.
ReplyDeletethanks bernadette. it is good.
DeleteI want to call it a sweet risotto, but it doesn't have much sweetener aside from the berries themselves, does it? My kind of thing!
ReplyDeletei guess there isn't a lot of icing sugar and syrup but just enough:)
DeleteThis looks like the best sort of rice pudding, yummy!
ReplyDeleteyou're right there liz.
DeleteDefinitely something new to me, a dessert risotto?
ReplyDeleteThis is indeed nice
yes and it's so delish.!
DeleteAt first the idea seemed quite alarming but then again rice pudding is absolutely delicious so this would be too! :D
ReplyDeleteoh yes lorraine. this is good.
DeleteI love the underlying Middle Eastern theme here Sherry, and they love their rice puddings. What a great recipe, Neil loves any dessert rice dish so this would be a winner in our house. A nice way to use frozen berries as well. Just need to start buying mascarpone more often, it is so very good.
ReplyDeleteyes i had to use frozen raspberries but was able to get fresh blueberries and strawberries. so delish!
DeleteCalling it risotto makes it seem quite exotic, but in fact, it's not that different from the old standard rice pudding -- using fresh fruit is a great innovation. Unlike the very challenging risotto dishes I am familiar with, the rice doesn't seem to need toasting before it's steamed -- that's a big plus in my book!
ReplyDeletebest... mae at maefood.blogspot.com
you're right Mae- it is a rice pudding for sure. but a great one!
DeleteI am not keen on rice in any form as dessert! But this does look good. We can usually only get hard liquor in 750ml bottles here, and at a push a 1l. But I would buy 2l bottles for holidays ... :)
ReplyDeletereally? crumbs i love rice pudding etc. i grew up on tinned rice cream as it was called. delish!
DeleteWow, Sherry - while I love rice pudding, I have never thought to make a dessert risotto! This is really fascinating and opens up a whole new way to look at Arborio rice! Thanks for the jolt! :)
ReplyDeleteno worries david. yes it is good to shake the old brain sometimes into new paths:)
DeleteI guess fruit risotto is a posh name for rice pudding and I'm totally here for it! Looks delicious :)
ReplyDeleteyou are so right sammie!
DeleteAt first I thought it sounded strange but then I got to thinking that my mother in law used to make us rice pudding with plumped raisins. Just a different kind of rice and different fruit...it does make sense.
ReplyDeleteyes it does make sense and tastes great. a sophisticated rice pudding i guess you can call it.
DeleteThe berry risotto sounds delicious. I too make it sweet.
ReplyDeletethanks balvinder. yes it is a tasty sweet treat.
Delete