Citrus and Cinnamon Risotto
Photography by Aaron Mclean.
Sometimes a dessert only needs a couple of flavours to produce a wonderful, indulgent result – this is one of them.
Serves: 4
INGREDIENTS
⅔ cup arborio or other risotto rice
4 cups milk
½ cup caster sugar
½ teaspoon vanilla bean paste or extract
2 long strips each orange and lemon zest
1 cinnamon stick
pinch salt
METHOD
Place all of the ingredients in a medium saucepan and bring slowly to a boil.
Reduce the heat to low so the milk is just at a gentle simmer and cook uncovered for 30 minutes or until the pudding is thick and the rice is just tender. A simmer mat is perfect for this.
Stir the rice frequently to prevent it catching on the base of the saucepan.
Remove the zests and cinnamon stick and spoon into warm glasses or bowls.
Dust with a little cinnamon to serve.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!