Eggnog Risotto

Eggnog Risotto

A creamy rice pudding made with eggnog and Arborio rice, which typically is used for risotto. Perfect for the holidays.

1 qt Eggnog, non-alcoholic
1 cup Arborio Rice
Pinch Salt
2 Eggs
1/2 cup + 2 Tablespoons White Sugar
1 Tbsp Butter
Whipped Cream, optional

Preheat oven to 350 degrees.

In a large saucepan, heat eggnog until small bubbles form around the edges.
In another large saucepan, add the rice and salt. Stir in 1 ladle of the heated eggnog.
Continue cooking and stirring, over medium heat, until the liquid is absorbed.
Gradually stir in the remaining eggnog, 1 ladle at a time, cooking and stirring until the liquid is almost absorbed before adding the next ladle. Do not allow the last ladle to be absorbed. Then remove mixture from heat.

In a small bowl, beat the eggs with 1/2 cup of sugar. Add the eggs to the rice mixture and stir. With the tablespoon of butter, grease a 13 X 9 casserole dish, then add rice mixture. Cover casserole dish loosely with foil.

Bake for 30 minutes. Remove from the oven, and allow to cool to room temperature.

May be served warm or chilled. Before serving, sprinkle remaining sugar evenly over the top. Place under a broiler until the sugar is nicely browned. Optional: top with whipped cream.