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sweet risotto.....is it that crazy?

post #1 of 18
9/19/01 at 5:43pm
Thread Starter 
so, i was thinking today that i really love risotto. it is soooo creamy... so wonderfull. then i was thinking of making making a sweet risotto. anyone every try this?

i did have an idea. i was thinking of talking some milk (and maybe some cream) and heating it up with a vinalla bean. when that is almost to temp, i would melt some butter, throw in the arborio rice, coat it with the butter and then start cooking it with the liquad like you would normally do when making risotto. then after it is done, maybe mount it with a little butter and chocolate.

i suppose you might need to add sugar so i might add that to the cream and milk mixture.

what do you all think?
Chef Isaac... Culinary Arts and Honey are a sweet mix! http://www.sweetascanbeehoneyfarm.com
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post #2 of 18
9/19/01 at 6:03pm
Arborio rice is wonderful applied to sweet risotto and can be done in the oven! Or stove top!
try it with caramel or star anise or coconut or pistachio or citron or espresso or mascarpone or fold in marinated berries to finish.

The possibilities are endless!

this is a beautiful plated dessert and groovy on a buffet too!
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #3 of 18
9/19/01 at 7:18pm
You should try strawberry risotto. Yummm.. David Rosengarten I think.
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post #4 of 18
9/20/01 at 3:47am
you wouldnt be referring to "rice conde" or a variation thereof now, would you,.....
"Nothing quite like the feeling of something newl"
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post #5 of 18
9/20/01 at 3:48am
oops!

[ September 20, 2001: Message edited by: Nick.Shu ]
"Nothing quite like the feeling of something newl"
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post #6 of 18
9/20/01 at 6:44am
Crazy? No, it's DELICIOUS! Well, I mean, rice pudding by any other name, but WHAT a rice pudding!

I have the recipe, or a recipe, for strawberry risotto at home. I've also made an apricot one (with dried apricots and Grand Marnier) that was very tasty. I just sort of made that one up, though.
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post #7 of 18
9/20/01 at 11:24am
Isaac, I love rissoti. I have tasted strawberry rissoto in UK and I loved it.
I wish I could send you some the way the do it in Crete. You will find it very interesting.
By the way, although I am not a professional I substitute water with orange juice and I add some raisins.
What do you pros think???
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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post #8 of 18
9/20/01 at 12:18pm
Here you go, Isaac - not the one I was thinking of, but champagne and strawberries, mmm! http://www.thewinetool.com/strawberry_risotto.htm
Or another - I like the look of the black pepper in this one. http://www.kitchenzen.com/article1003.html

Sheer, delicious simplicity: vanilla risotto http://www.abc.net.au/local/centralq...io/s334236.htm

Oh. My. That's all I can say about this one: Apricot and Tuaca Risotto. http://dsc.discovery.com/fansites/gr...dessert82.html

For Thanksgiving, perhaps? Toasted Pecan Risotto. http://www.foodtv.com/foodtv/recipe/...,15665,00.html

Whoa. Tiramisu Risotto. http://www.januarymagazine.com/cookbook/risottorec.html

And on that note: two in one for the perfect finish? Coffee Risotto: http://www.thebestcoffeeintheworld.c...ee_risotto.htm
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post #9 of 18
9/20/01 at 1:17pm
I looove risotto ---rice pudding. I use sushi rice and cook it with a 1/2 water 1/2 milk combination, sugar and cinnamon stick. Ever since trying an Indian version, I also love it with a bit of saffron. I hardly know anyone that can turn it down. :)
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post #10 of 18
9/20/01 at 3:11pm
Wow, a whole new train of thought to work with. I think this is going to be a fun one. When we were kids my mom served us rice with milk and sugar for breakfast. Since I'm here to learn, I am not ashamed to ask...what is the difference between rice and risotto? I cooked a lemon risotto once, and have done a hawiian recipe with pineapple, but it wasn't called risotto. Isn't that the Italian word for rice? I look at rice as an artist would a molding clay. I know it has amazing potential, but I lack the imagination and talent :(
Laughter is the medicine of life
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post #11 of 18
9/20/01 at 3:15pm
Thank you so much for all those links, CompassRose!

I took note of the Vanilla Risotto and the Tiramisu Risotto. YUM!

:p
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
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post #12 of 18
9/26/01 at 6:31am
I knew I had seen a sweet risotto somewhere recently. I just recalled it's in In The Sweet Kitchen: Warm Sweet Risotto With Saffron And Dried Cherries. Cook the rice like you would for rice pudding.
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #13 of 18
9/27/01 at 6:05am
Here is the recipe for strawberry risotto that I was thinking of. It was reprinted in Shape Cooks, Summer 1998.

DAVID ROSENGARTEN'S STRAWBERRY RISOTTO

2 cups whole milk
2 cups coconut milk
1/2 cup sugar
1 vanilla bean, halved lengthwise
2 strips lemon zest, each about 1/2 x 2"
2 T butter
2/3 cup Arborio rice
1/2 cup heavy cream or creme fraiche
2 T eau de vie de Fraise
1 cup sliced strawberries, plus extra for garnishing
Lightly toasted sweetened coconut, for garnishing
Lightly toasted sliced almonds, for garnishing

In a saucepan, combine milk, coconut milk, sugar, vanilla bean and lemon zest. Heat until very hot and bubbles appear round edge of pan. Reduce heat and keep warm.

Meanwhile, in another saucepan, melt butter. When foaming subsides, add Arborio rice and stir to coat.

Remove vanilla bean and add simmering milk mixture, 1/2 cup at a time, to rice, stirring vigorously. Allow each addition to be absorbed before adding more. Regulate heat so that milk is absorbed at a brisk simmer.

It should take 30-35 minutes to add all the liquid. Begin tasting toward the end of cooking time. The rice should be tender but still firm to the bite. It will form its own sauce.

Stir in cream or creme fraiche with the last addition of milk mixture, and cook until partly absorbed. Remove from heat, and stir in eau de vie and strawberries.

Serve in bowls, sprinkled with coconut and almonds and garnished with more strawberries.
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post #14 of 18
9/27/01 at 4:42pm
That recipe sounds great, CompassRose. I am going to try it. Thank you.
Laughter is the medicine of life
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post #15 of 18
9/27/01 at 5:25pm
I made a savory coconut risotto not too long ago that was great tasting but was absolutely BEAUTIFUL to see. The whitest pearl white you could imagine. That would be fairly easy and delicious to convert to sweet.
Incredibly, edibly, adequate!
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post #16 of 18
9/27/01 at 6:31pm
how did u make it?
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post #17 of 18
9/27/01 at 7:30pm
Anneke,
It was made almost by accident. We needed a side dish to go with a caribbean pork dish. Rooting around in the walk-in, I found some left over basic risotto from a day or two before. I knew we had a coupla cans of coconut milk lying around so I finished the risotto with that and a VERY slight smidgen of rum. Topped with toasted coconut. Very subtle. Very nice. For sweet, I think I would par cook in plain water and finish with coconut milk, Coco Lopez, sugar to taste, and a hint of all-spice.
Incredibly, edibly, adequate!
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post #18 of 18
9/28/01 at 2:00am
Mofo1, that one sounds great too. Can you give me the recipe for 60 people?
Laughter is the medicine of life
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