Peach & raisin risotto

4 Servings

Ingredients

Quantity Ingredient
2 packs Frozen peaches in syrup
Thawed (10 oz each)
4 tablespoons Unsalted butter or
Margarine
½ cup Currants
1 cup Arborio rice
2 tablespoons Dark rum
2 tablespoons Granulated sugar
½ cup Heavy cream
Brown sugar

Directions

Drain the peaches, reserving the syrup. Cut peaches into ½-inch pieces. In a medium saucepan, combine the syrup with enough water to measure 4 cups. Bring to a simmer and maintain at a simmer over moderately low heat. In a large nonreactive saucepan or flameproof casserole, melt 2 tablespoons of the butter over moderate heat. Add currants and cook for 2 minutes. Add rice and stir for 1-2 minutes, until well coated with the butter and slightly translucent. Add rum and cook until it evaporates. Add ½ cup of the simmering syrup and cook, stirring constantly, until the rice has absorbed most of the liquid. Adjust the heat if necessary to maintain a simmer.

Gradually adding syrup, ½ cup at a time, cook, stirring constantly, until the rice is Add granulated sugar, the reserved peaches and the heavy cream. Continue to cook, stirring and adding syrup as necessary, ¼ cup at a time, until the rice is tender but still firm and is bound with a creamy sauce, 3-6 minutes longer. Stir in the remaining 2 tablespoons butter and serve immediately. Pass a bowl of brown sugar separately. Source: Best of Food and Wine, Italian Collection.

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