A risotto ' sweet ', made with rice from risotto to excellence, the Carnaroli, cooked with milk and cream and garnished by sugar-preserved cherries mixed with alchermes. A delicate dessert that your imagination and the seasonality of fruit can change-tastic: in the spring with a strawberry coulis or apricots, in winter with apples or pears with cinnamon or even with a simple dollop of excellent jam… If you like creamy desserts and puddings, take a look at ourtiramisu, theStrawberry cream and soft cheese, atmilk flan with salted caramel, the zuppa inglese, the Lemon cream with orange jelly and to the ‘cuccìa‘ Palermo.
Ingredients for 4 people:
for the cream of rice
- 180 grams of Carnaroli rice
- 250 ml liquid cream
- 500 ml whole milk
- 6 tablespoons of sugar
- a pinch of cinnamon
- vanilla extract
- 10 candied cherries
- half a cup of Alkermes
- 3 tablespoons sugar
- a few drops of lemon juice
Put the cream in a saucepan, the milk, vanilla, sugar and cinnamon and mix well: place the container on the stove (low) and when it comes to the boil pour in the rice and Cook, even a few minutes after the time indicated on the package, stirring frequently as it may stick to the bottom.
When the rice is cooked, the liquid will become a cream thanks to starch released. Pour into transparent cups and let it cool down.
For seal, do chopped cherries (in season obviously room for fresh ones) and put them in a non-stick pan with Alchermes, lemon and sugar and cook everything over high heat for a few minutes, the time it takes for the whole camp and become dense.
Put the warm fruit on cream of rice still lukewarm and serve.
THE PAIRING: this particular sweet we match' Winter sun’, Caluso passito wine cellars Favaro of Piverone, in Turin, with its dried and candied fruit aromas, honey and jams of yellow fruit. This ' risotto’ the most daring’ may choose to combine a craft beer: the suggestion is a Kriek, to dampen the gentle tones of this risotto, enhancing at the same time taste like cherries. From the sour taste, This beer is brewed in the Belgian region of Payotteland and fall under the category of Lambic, those crafts made without adding yeast during fermentation. Kriek owes its taste add cherries during the so-called ' spontaneous fermentation '. One of the few manufacturers of these artisanal recommend with my eyes closedBrasserie Chantillon and Girardin.