Peaches and rice? Wait this is no ordinary bowl of Uncle Ben's. It's a creamy, soft, rich bed of risotto flecked with Madagascar Vanilla Beans, and spritzed with some Peach Schnapps in a thick milky base. But it doesn't stop there, no...no...no.
The risotto gets decorated with peach halves that have been marinated in butter, sugar, and Cognac, then topped with toasted pecans!
Check out the video for more on the origin of this dessert!
Ingredients for risotto
4 C 1% lowfat milk
1 1/4 C water
1/2 C sugar
1 (2 inch) piece vanilla bean, split lengthwise
3/4 C Arborio rice
1/4 tsp. salt
2 tbsp. Peach Schnapps
1 tbsp. Vanilla Rum
Directions
Combine first 3 ingredients in a large saucepan. Scrape seeds from vanilla bean. Stir seeds and bean into milk mixture. Bring to a simmer. DO NOT BOIL. Cover and keep warm over low heat.
Place rice in a medium saute pan over medium heat. Cook 3 minutes, stirring constantly. Stir in salt. Add milk mixture, 1/2 C at a time, stirring frequently until each portion is absorbed before adding the next. Takes about 45 minutes. Remove from heat and stir in flavorings. Remove vanilla bean and discard.
Chill risotto for at least 3 to 4 hours before serving.
Ingredients for peaches
1 large Eastern peach
1 white peach
1/2 tbsp butter
1 tbsp. white sugar
1 to 2 tbsp. Cognac (to taste)
1/4 C toasted pecans
Directions
Slice Eastern peach in half. Cut white peach into 1/4 inch slices. Melt butter. Blend in sugar. Saute peaches until they are caramelized and coated in the sugar mixture. Add Cognac and cook until alcohol is absorbed.
Serve peaches over the cooled risotto and sprinkle with pecans. I paired this with DR Loosen Bros 2008 Riesling. I enjoyed the effervescence and the way it cut through the rich risotto and the sweet peaches. It also had wonderful peach undertones which complimented the dessert perfectly!
I'm not a fan of rice pudding but am really into the risotto scene both savory and sweet. This one is great by itself without the fruit accompaniment or if you prefer try it with bananas, raspberries, blueberries, or oranges.
What's the craziest or most delicious risotto you've either made or devoured?
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