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| >Risotto rice pudding with cognac sultanas |
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| Demo 1 |
75g (3oz) golden sultanas
3-4 tablespoons Cognac
700ml (1¼ pints) milk
300ml (10fl oz) double cream
Finely grated zest of 1 small orange
1 vanilla pod, split lengthways
100g (4oz) arborio rice
50g (2oz) caster sugar
A large knob of butter
Put the sultanas and brandy in a small saucepan and gently bring to a simmer. Remove the pan from the heat and keep to one side.
Pour the milk and cream into a saucepan and add the orange zest and vanilla pod. Bring to the boil before adding the rice and sugar. Simmer very gently over a low heat, stirring slowly, for 30 to 35 minutes until the rice is completely cooked through and creamy.
Remove the vanilla pod from the rice and stir into the sultanas. Add the knob of butter and the risotto is ready to serve. |
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