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Sweet vanilla risotto with poached peaches and chocolate
Sweet vanilla risotto with poached peaches and chocolate
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Total Time:
50 minutes
Italian sweet risotto: A delicious twist on classic rice pudding.
Ingredients:
  • 6 ripe peaches halved
  • 6 tablespoons caster sugar
  • ½ stick cinnamon
  • 1 orange zest and juice of
  • 3 tablespoons butter
  • 2 vanilla pods
  • 325 g risotto rice
  • 1 wineglass white wine
  • 1 litre full fat milk preferably organic
  • 100 g good-quality white chocolate grated
  • 100 g good-quality dark chocolate (70% cocoa solids)
  • 1 handful fresh mint leaves picked
Instructions:
  • Halve the peaches while leaving the stones in. Place them in a small pan with 4 tablespoons of sugar, cinnamon stick, and the orange zest and juice. Simmer covered for 10 to 15 minutes until the skin and stones can be easily removed. The peaches should be soft but still hold their shape. Set aside. In a pan, melt two-thirds of the butter, add vanilla seeds, and cook for 1 minute. Add rice and the remaining sugar, then stir. Pour in the wine and cook until mostly absorbed. Gradually add milk, simmering for about 16-17 minutes while stirring frequently. The risotto should be silky and oozy. Remove from heat, mix in white chocolate and remaining butter, cover, and let sit. Remove peach skins and stones, discard the cinnamon stick, and serve peaches with dark chocolate. Plate the risotto with chocolate in the center, top with torn peaches, their juices, and mint leaves. Enjoy the melted chocolate!

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