Description
Risotto is a North Italian dish that has long become a masterpiece of world cuisine, has a lot of variations! I suggest you familiarize yourself with one of these sweet dessert risotto with fresh nectarines and vanilla. Very similar to our rice pudding, but still... it's not really a mess, rather not mess in the end result, because of the peculiarities of the preparation and use of rice varieties. For baby food white wine you can substitute grape or Apple juice.
Ingredients
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Figure
375 g
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Butter
100 g
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Milk
1 l
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Brown sugar
100 g
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Dry white wine
250 ml
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Nectarine
400 g
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White chocolate
50 g
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Vanilla pod
1 piece
Cooking
Prepare the required products. Take the biggest and heaviest frying pan with a thick bottom. The main feature of cooking is as follows: short-grain rice (I had Arborio variety) fried in a pan, and then steamed in broth with constant stirring.
Put the milk on medium heat to warm. The vanilla pod split in half with a knife and clean out the seeds, drop seeds and pod into the milk.
In a pan heat butter and fry the rice until translucent. I have it took about 4-5 minutes.
Pour into the pan the wine and let it evaporate. This time put the timer on for 15 minutes. The milk is heated until hot (vanilla pod to pull out), and we want to add 1-2 ladle to the rice, stirring constantly until it is absorbed, then add another portion of milk. After 15 minutes, add to the pan cane sugar TM "Mistral" and white chocolate, broken into pieces. These additives make the taste of our dishes soft cream... a Good mix for another 1-2 minutes.
Chop the nectarines into small cubes, leaving 2 things for the submission. Add sliced nectarines to the rice and cook, stirring, another 1-2 minutes. The rice should be a little harsh on the inside, the same as "al dente", or incomplete readiness.
Once the rice acquires the desired texture, remove pan from heat, cover and let stand for a few minutes. During this time, prepare to serving.
I served the risotto with fresh slices of nectarines, nectarine chips and strawberry jam.
And we really liked the version with ground salted pistachios, a very interesting contrast to "sweet-salty" we did it!
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