Vanilla Risotto

Vanilla Risotto

You Need:

3 1/4 cups milk
1 vanilla bean, split and scraped
2 tablespoons butter
1 cup Arborio or risotto rice
1/4 cup sugar
1/4 cup cream
1/4 cup milk, extra

Method:

Place the milk and vanilla bean in a saucepan over medium heat and heat for 5 minutes or until hot but not boiling.

Melt the butter in a separate saucepan over medium heat and add the rice. Cook, stirring, for 3 minutes or until the rice becomes translucent.

Add the hot milk a cup at a time, stirring between additions until the liquid has been absorbed and the rice is al dente.

Stir through the sugar, cream and extra milk. Allow to stand for 2 minutes, then spoon into bowls to serve.

Serve with small bowls of simmered winter fruits such as quince, rhubarb, apple or pear for dessert, or sprinkle with brown sugar and serve for brunch.

Serves 4-6.