Citrus and Cinnamon Risotto
Photography by Aaron Mclean.
Sometimes a dessert only needs a couple of flavours to produce a wonderful, indulgent result – this is one of them.
Serves: 4
INGREDIENTS
⅔ cup arborio or other risotto rice
4 cups milk
½ cup caster sugar
½ teaspoon vanilla bean paste or extract
2 long strips each orange and lemon zest
1 cinnamon stick
pinch salt
METHOD
Place all of the ingredients in a medium saucepan and bring slowly to a boil.
Reduce the heat to low so the milk is just at a gentle simmer and cook uncovered for 30 minutes or until the pudding is thick and the rice is just tender. A simmer mat is perfect for this.
Stir the rice frequently to prevent it catching on the base of the saucepan.
Remove the zests and cinnamon stick and spoon into warm glasses or bowls.
Dust with a little cinnamon to serve.
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latest issue:
Issue #98
We might be in the depths of winter, but the latest issue of dish will inspire you with delicious recipes to brighten even the most grim of days. We start with a selection of classic French bistro dishes – think beef bourguignon and creamy potatoes – before turning to sumptuous soups. Next, it’s all about warming curries and bowlfuls of noodles and dumplings, perfect for those chilly nights. In the mood for something sweet? Check out our delectable chocolate and caramel treats, or turn to our Food Fast section, full of desserts quick enough to make on a weeknight.