Recipe
INGREDIENTS
THE RISOTTO
- 240g Arborio rice
- 50g of unsalted butter
- A tspn of vanilla extract
- 100g of caster sugar
- 800ml of full-cream milk
- 50ml of thickened cream
- 2 tblspn of crème fraiche or double cream for serving
THE FRUIT COMPOTE
- 1 punnet of strawberries – hulled and halved
- 1 nectarine or peach – de-stoned and cut into slices
- 60ml of water
- 60g of caster sugar
METHOD
THE FRUIT COMPOTE
Put the sugar and water into a small frying pan and place on a low heat. As soon as the liquid is hot add the fruit and gently stir, spooning the liquid over the fruit to coat it. Simmer for 5-7 minutes until the fruit has softened and the liquid has become syrupy. Remove from the heat and set aside ready to serve with the risotto.
THE RISOTTO
Melt the butter in a heavy-based pan and add the rice, stirring to coat the grains. Add the milk a ladle at a time so the rice can slowly absorb the milk, stirring constantly. Repeat this process until all the milk has been added to the pan.
This process takes around 10-15 minutes, until the rice is firm, but cooked to a nice creamy consistency. Take care during this process that the milk does not catch on the base of the pan. Once the rice has cooked, stir in the sugar and cream, then remove from the heat.Serve immediately with the fruit compote (or a dollop of your favourite jam) and a spoon of crème fraiche on each serve.
This recipe originally appeared in Australian Caravan+RV magazine. For more of Mark’s great recipes, get a copy or subscribe at mynrma.com.au/shop
