Sweet Risotto
Ingredients
3 cups
water
3 cups
whole milk
1 tsp.
pure vanilla extract or vanilla paste (optional)
¼ tsp.
kosher salt
2-3 tbsp.
unsalted butter
2 cups
risotto rice (such as Arborio or Carnaroli)
1 cup
sweet wine or liqueur, such as Marsala, Kahlúa, Amaretto or orange liqueur (optional)
1 cup
brown or white granulated sugar, or to taste
- stir-ins (such as ½ cup raisins and ½ tsp. cinnamon)
1-1 ½ cups
warm cream (or half-and-half)
Directions
Bring water, milk, vanilla and salt to a simmer in a small saucepan; keep warm but do not boil. Heat butter in a large saucepan over medium heat. Add rice; sauté 5 min. Add liqueur; cook until liquid evaporates. Add 2 cups cooking liquid to rice. Cook until liquid is nearly absorbed (about 5 min.); if liquid takes much longer or much less than 5 min. to absorb, adjust heat up or down slightly. Add another 1 cup liquid, stirring occasionally and cooking until the liquid is almost gone again (another 5 min.). Continue adding liquid, 1 cup at a time, cooking until rice is tender (about 20 min. more). Stir in sugar until dissolved. Stir in remaining ingredients until evenly heated through. Pour warm cream on top. Serve immediately while risotto is very hot.
