Vanilla Risotto Recipes

BUTTERNUT SQUASH AND VANILLA RISOTTO

Steps:

• In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.
• Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining tablespoon of butter, and salt. Transfer the risotto to a serving bowl and sprinkle with chives. Serve
• immediately.

SWEET VANILLA RISOTTO WITH CALVADOS AND CARAMELISED APPLES

Steps:

• Heat the butter on low heat, sauté the rice for 1 minute.
• Add the brandy and cook for 1 minute, stirring.
• Slowly, add the milk in, stirring constantly, followed by the cream, sugar and cinnamon stick. Give it all a good stir and increase the heat to medium and let it come to a simmer.
• If using a vanilla pod, split in half with a knife and scrape the seeds out, and add them to the risotto. If using vanilla paste/extract, we'll add it after cooking, for the strongest flavour.
• Once the risotto is simmering, lower the heat to medium-low and leave it cooking for 30 minutes, stirring it about 4-5 times during that time, especially towards the end of cooking. Just like regular rice pudding, it may start to catch towards the end.
• When it's done, take it off the heat, stir in the vanilla paste if that's what you are using, cover, and leave to rest for 2 minutes.
• In the last 5 minutes of the risotto cooking time, core and slice the apples into wedges, about 8-10 wedges per apple.
• Heat the butter on medium-low heat and and toss in the apples when it's melted.
• Sprinkle a pinch of ground cinnamon and shake the pan to coat the apples with the butter. Use a spatula if you need to.
• Add the sugar and calvados, and once again, shake the pan to mix everything up. Leave to cook, uncovered, for 2 minutes and for the mixture to caramelise.
• Dish up the risotto into individual serving dishes.
• Top with the apples, drizzling any sauce that's in the pan over the risotto.
• Finish off with a very, very light sprinkling of ground cinnamon if you like. Best eaten warm.

VANILLA RISOTTO RECIPE

Steps:

• Place the milk and vanilla bean in saucepan over medium heat and cook for 5 minutes or until hot but not boiling. Melt the butter in separate pan over medium heat and add the rice. Cook, stirring, for 3 minutes or until the rice becomes translucent. Add the hot milk a cup at a time, stirring between additions until the liquid has been absorbed and the rice is al dente. Stir in the sugar, cream and extra milk. Allow to stand for 2 minutes then spoon into bowls.

BUTTERNUT SQUASH AND VANILLA RISOTTO

Steps:

• In a large pot:.
• Simmer broth and vanilla.
• Add squash and simmer until tender (about 5 minutes).
• Remove squash and cover to keep warm, keep broth on low heat.
• In a separate pan:.
• Melt 2 tbsp butter and add onions. Cook onions until transparent, do not caramelize.
• Add rice and toast for about 3 minutes, making sure to coat with butter/onions.
• When rice is toasted, add white wine and stir until almost evaporated.
• Add 1/2 cup of broth, stir until absorbed.
• Repeat last step until all the broth is gone and the rice is creamy (will take about 20 minutes).
• When rice is creamy, stir in squash, parmesan cheese, and last tablespoon of butter.
• Serve immediately and enjoy!