A French recipe from my new magazine. It sounds much more plesant when you read the original title:
Risotto sucré aux Épice et aux Poire caramélisées
Recipe for 4:
200 g Carnaroli rice, 1 litre whole milk, 200 ml double cream
30 ml dark rum, 30 g butter, 40 g brown sugar, pinch of salt
1 cinnamon stick, 3 cardamom pods, 1 pinch grated vanilla
3 hard pears, 1 organic orange zest and juice
30 g butter, 40 g sugar, 60 g honey
Start this dish with the pears. Peel them, quarter them and take the core out.
In a medium pot zest in the orange and add the juice. Add butter, sugar and honey and heat it up. Drop in the pears and on medium low heat cook them for 20 min. Cool down in the syrup.
Risotto is usually cooked in a pot with adding the liquid step by step and stirring often. I did that a couple of weeks ago with the Belgian Rice Tart and hated it. I used my Thermomix and made the risotto in it. The process is more or less as usual. I added the butter and the washed rice to the machine and cooked it for 2 min. But now the first difference. The rum was added to the rice before anything else. That way there is an intense flavour to the rice in the finished dish.
The liquid with the spiced milk is heated on the hob and poured then over the rice. 35 min on 90C speed 1 left turn cooked.
Pour the rice in a serving dish and place the pears with some syrup on top. Enjoy.
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