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Risotto cake with cherries at Alkermes

by Ada Parisi
5 min read

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 our tiramisu, the Strawberry cream and soft cheese, at milk 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

for seal

  • 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 closed Brasserie Chantillon and Girardin.

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Resep Kue dan Camilan Lezat February 7, 2013 - 05:52

mmm this looks delicious .. I’ll try the recipe

Jerry February 5, 2013 - 00:33

Brava Ada ottimo complimenti..!!!!!

Resep Kue dan Camilan Lezat February 4, 2013 - 04:39

I know nyummi this Risotto cake with cherries at alkermes

fratelli_ai_fornelli February 4, 2013 - 10:09

Thanks a lot!!!

Lory February 3, 2013 - 22:08

Wow! Fantastic and definitely yummy!!! In my part of the sweet rice is used at Easter to make rice cake… This reminds me of him so much… Anyway, I take inspiration! :or)

fratelli_ai_fornelli February 4, 2013 - 10:08

Thanks! If you like chocolate you can also try ' black rice '. Add the fudge into small pieces to the hot cooked rice until it melts and sprinkled with cinnamon….

DULCIS IN FABULA February 3, 2013 - 18:10

Risotto really unusual … interesting! :-) thanks for participating in the contest and good luck! :-)

fratelli_ai_fornelli February 3, 2013 - 21:28

Hi dear, is a sweet rice, We called it ' risotto’ to make the original’ :-). We do also in black, with dark chocolate and candied fruit with orange…' black rice ': is very good…A warm greeting


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