Vaniglia Risotto Pudding -- Cookbook of Eccentricities

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Date Posted: Friday, September 28 2012, 8:05:41pm
Author: Chef Percontatio
Subject: Vaniglia Risotto Pudding

4 Cups 2% Milk, Divided
1 Cup Arborio Rice
1 Vanilla Bean, Split, Seeds Removed From The Stalk
Ľ Cup Light Brown Sugar
˝ Teaspoon Fine Kosher Salt
˝ Teaspoon Cinnamon
Pinch Of Raw Sugar
1 Cup Heavy Cream
1 Tablespoon Sugar
6 Sticks Cinnamon
In a large saucepan, scald all of the milk, then transfer 2 cups to a separate bowl and cover to keep warm. Set aside.

Add the arborio rice to the milk in the saucepan and simmer on low heat, covered, for about 10–12 minutes until the rice is almost cooked.

Meanwhile whisk the brown sugar and salt into the remaining warm milk. Add in the vanilla stalk halves (sans seeds) to flavor the milk. Slowly pour this mixture, including the vanilla stalks, into the hot rice, stirring to prevent the rice from clumping. Continue to stir until most of the milk has been absorbed (rice is easily visible) and the mixture becomes thick and creamy.

Stir the vanilla seeds, cinnamon, and fresh nutmeg into the mixture. Continue stirring until the pudding reaches the desired consistency and the rice is completely cooked and tender.

Meanwhile, whip the heavy cream until it forms soft peaks. Add the sugar and continue whipping until it reaches the desired consistency.

Remove the vanilla stalks from the pudding and let the pudding stand for 5 minutes to cool and thicken. When ready to serve, scoop the rice pudding equally into 6 ramekins or pudding cups.

Garnish each with a stick of cinnamon and top with a dollop of the freshly whipped cream.

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