Velvet Vanilla Sweet Cream Risotto Recipes

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.

THE BEST CREAMY RISOTTO RECIPE

Steps:

• Add the olive oil to a large pot or rondeau over medium-low heat.
• Pour in the onions and cook for 8-10 minutes or until lightly browned and translucent.
• Add in the garlic and cook for 1 to 2minutes.
• Next pour in the rice and toast for 3 to 4 minutes while stirring every 30 seconds.
• Deglaze with the wine and stir constantly until all of it has been absorbed into the rice.
• Add 4-8 ounces of warm chicken stock at a time to the rice while constantly stirring until it has been absorbed and then repeat the process until the arborio rice is cooked and al dente, or slightly crunch.
• Stir in the cream, parmesan cheese, salt, and pepper and cook for 2 to 3 more minutes.
• Serve with more parmesan cheese, pepper, and optional parsley garnish.