Tuesday 17 August 2021

Spicy And Fruity Berry Risotto

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 ...


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



gather your ingredients

rice and spices and butter go into the pan

and simmer away for 15 mins.

about to go into the pan with the cooked rice

add the icing sugar, mascarpone and maple syrup

add the fruit and stir in gently

leave for 5 mins.

warm and creamy and spicy and fruity ... :-)



© Sherry M.

38 comments:

  1. I never would have thought of doing that but what an interesting recipe!

    ReplyDelete
  2. A very special and delicious dessert risotto! It has got to be GOOD with fresh berries and mascarpone!

    ReplyDelete
  3. Oh 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.

    ReplyDelete
    Replies
    1. i think this is my first sweet risotto and it was a beauty!

      Delete
  4. I never in a million years would have thought of a fruit and berry risotto and it looks terrific!

    ReplyDelete
  5. Climbing mountains does build up a thirst, doesn't it? :-) Anyway, this looks really nice -- lots of nice flavor and texture. Thanks!

    ReplyDelete
  6. Sherry,
    This certainly is very different from the way I think of eating risotto, but I love it and it sounds absolutely delicious.

    ReplyDelete
  7. One 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!

    ReplyDelete
    Replies
    1. me too. i love foreign (even interstate) shops. so interesting to see what other people eat and buy.

      Delete
  8. This looks too good not to make especially in the summer.

    ReplyDelete
  9. I 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!

    ReplyDelete
    Replies
    1. i guess there isn't a lot of icing sugar and syrup but just enough:)

      Delete
  10. This looks like the best sort of rice pudding, yummy!

    ReplyDelete
  11. Definitely something new to me, a dessert risotto?
    This is indeed nice

    ReplyDelete
  12. At first the idea seemed quite alarming but then again rice pudding is absolutely delicious so this would be too! :D

    ReplyDelete
  13. I 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.

    ReplyDelete
    Replies
    1. yes i had to use frozen raspberries but was able to get fresh blueberries and strawberries. so delish!

      Delete
  14. Calling 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!

    best... mae at maefood.blogspot.com

    ReplyDelete
    Replies
    1. you're right Mae- it is a rice pudding for sure. but a great one!

      Delete
  15. I 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 ... :)

    ReplyDelete
    Replies
    1. really? crumbs i love rice pudding etc. i grew up on tinned rice cream as it was called. delish!

      Delete
  16. Wow, 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! :)

    ReplyDelete
    Replies
    1. no worries david. yes it is good to shake the old brain sometimes into new paths:)

      Delete
  17. I guess fruit risotto is a posh name for rice pudding and I'm totally here for it! Looks delicious :)

    ReplyDelete
  18. At 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.

    ReplyDelete
    Replies
    1. yes it does make sense and tastes great. a sophisticated rice pudding i guess you can call it.

      Delete
  19. The berry risotto sounds delicious. I too make it sweet.

    ReplyDelete

I would love to hear from you. Please leave your comment and I will reply as soon as I can. If you have problems commenting, please try without your WordPress profile. You can try Anonymous (add your name in the text) or your Google account if you have one.