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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.