Sweet Lemon Risotto with Cinnamon and Vanilla
Equipment
- medium-sized saucepan
- Grater or zester
- stirring spoon
Ingredients
- 8 dl full-fat milk
- 1 vanilla pod
- 2 lemons
- 60 g butter
- 200 g Arborio rice
- 60 g sugar
- 1 ½ tablespoons crème fraîche
- Raspberry dessert sauce
Instructions
- Bring the milk and the split vanilla pod to a simmer in a medium-sized saucepan.
- Let it simmer on low heat for about 10 minutes.
- Remove the vanilla pod from the milk, scrape out the seeds, and add them back into the milk.
- Set the milk aside.
- Grate the zest from the lemons.
- In a separate heavy-bottomed saucepan, melt the butter over medium heat.
- Add the rice and stir until the grains are coated in butter and become translucent.
- Add the lemon zest and 1 dl of the milk to the rice (be cautious of splattering) and stir.
- Allow the rice to simmer over medium-low heat in an uncovered pan until most of the liquid is absorbed.
- Gradually add the remaining milk to the rice, a little at a time, waiting until the previous addition is almost absorbed before adding more.
- Stir the rice regularly.
- The rice is ready when the grains are al dente and the mixture is creamy.
- Stir in the sugar and crème fraîche, then let the risotto cool until lukewarm.
- Divide the risotto into serving bowls and drizzle some raspberry sauce over each serving.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this sweet dessert risotto with a glass of chilled Moscato d’Asti. The light, sparkling wine with its fruity notes complements the citrusy and vanilla flavors of the risotto beautifully. For a non-alcoholic option, serve with a refreshing lemonade or sparkling water with a twist of lemon.Nutritional Information
Calories: 450 kcal | Carbohydrates: 63 g | Protein: 9 g | Fat: 18 g | Fiber: 1 g | Sugar: 24 g