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.

RED VELVET CAKE WITH BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift together the cake flour, chocolate pudding mix, cocoa powder, and salt.
• In a large bowl, beat 1/2 cup of butter with 1 1/2 cup of sugar with an electric mixer until creamy; beat the eggs in, one at a time, and beat until the mixture is fluffy, about 1 minute. Beat in the flour mixture, alternating with buttermilk, in several additions. Mix in 1 teaspoon of vanilla extract and the red food color until the batter is uniformly colored. In a bowl, stir the baking soda with vinegar, and gently fold the foamy mixture gently into the batter. Pour the batter into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean or with moist crumbs, about 30 minutes. Allow to cool completely before frosting.
• For frosting, place all-purpose flour in a saucepan, and gradually whisk milk into the flour, about 2 tablespoons at a time, until smoothly combined. Bring the mixture to a simmer over medium-low heat, whisking constantly until thickened and smooth; allow to cool completely. Beat 1 cup of sugar and 1 cup of butter in a bowl with an electric mixer until fluffy, about 1 minute, and gradually beat in the cooled milk mixture; add 1 teaspoon of vanilla extract. Beat the frosting until fluffy and spreadable, 1 to 2 more minutes.

VANILLA SWEET POTATOES

Steps:

• Pierce potatoes with a fork, and arrange in a circle on paper towels in microwave oven.
• Microwave at high 10 minutes or until tender, rearranging potatoes after 5 minutes.
• Wrap in a towel; let stand 5 minutes.
• Peel and mash potatoes.
• Combine with milk and remaining ingredients.
• Place in a 1-quart casserole; cover and microwave on medium for 7 minutes, or until thoroughly heated.

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.

VELVET VANILLA SWEET CREAM RISOTTO

Steps:

• Preheat the oven to 150 degrees centigrade.
• Place the milk, cream and sugar in a pan.
• Split the vanilla pod and scrape the seeds into the pan, add the pod, then bring to the boil.
• Remove from the heat.
• Meanwhile, place the rice in a 1.
• 75 Ltr pie dish.
• Remove and discard the pod then pour the hot cream mixture over the rice.
• Dot the top with butter and bake for 1.
• 5-2 hours, stirring occasionally, until thick and creamy.
• Serve warm or chilled.
• A little extra drizzling of chilled pouring cream is really nice.