Sweet risotto is simply, subtly flavored
A sweet risotto can be the most divine rice pudding.
"It's very immediate, very simple," says Regan Daley, author of "In the Sweet Kitchen."
Warm sweet risotto
3/4 cup arborio rice (short-grain rice)
2 1/2 to 3 cups whole milk (do not substitute low-fat or skim milk)
1/2 cup granulated sugar
3/4 teaspoon finely grated orange zest
1 plump vanilla bean, scraped out (use both seeds and hull)
Pinch saffron threads
1/2 cup plump dried sweet cherries, such as Bing
In heavy-bottomed, 2-quart saucepan, combine all of the ingredients save the cherries. Place the pot over medium-low heat and stir until bubbles break the surface. Reduce heat to keep mixture at a gentle simmer. Cook for 30 to 40 minutes, stirring frequently with a wooden spoon, until the pudding is thick and creamy, and the rice is tender and soft. Add cherries during final 5 minutes of cooking, then serve the pudding immediately in warmed shallow bowls. Makes 4 servings.