Dessert of the Week – Sweet Risotto & Rhubarb Compote
Posted on February 17, 2008 by Andrew in Recipes
Sweet Risotto
This recipe makes enough for one large portion; being greedy I ate it all. Others may find it plenty for two. Take 75g risotto rice and simmer, stirring, with 550ml milk (I actually found this too large a quantity, I do not like my risottos too runny) and a split vanilla pod. Simmer until tender and then stir in 2 egg yolks and a dash of cream. Delicious suggests adding a drop of rosewater;my addition of orange flower water made little obvious difference to the flavour.
The Rhubarb Compote is simply chopped rhubarb gently simmered with orange juice (2 fresh oranges for 1kg rhubarb), a vanilla pod and caster sugar (2 tbsp). This makes rather a lot but is equally good with yoghurt or over cheesecake.
Update: This has been submitted to the In The Bag event.
Scribbles on Photos
Cakelaw says:
Post Author February 18, 2008 at 1:42 amThis is simple, yet looks beautiful. There’s nothing like rhubarb to make any dish look stunning.
Andrew says:
Post Author February 18, 2008 at 5:24 amThanks Cakelaw; I think its the colour of Rhubarb – such a marvellous shade of pink.
Susan from Food Blogga says:
Post Author February 18, 2008 at 10:43 pmRice pudding is the ultimate comfort food –carby, creamy, belly-filling. You elevated with this rhubarb compote, Andrew. Thanks for the lovely idea.
aforkfulofspaghetti says:
Post Author February 19, 2008 at 9:14 amSounds good to me. I’m a fan of sweet risottos, and I think they’re rather underrated. I wonder about taking this one step further and making it a rhubarb risotto…?
Paula says:
Post Author February 21, 2008 at 3:16 pmMmmm I love risotto and this looks fabulous! Sweet and comforting:)
stephen says:
Post Author February 22, 2008 at 9:22 pmHi Andrew…
This looks fabulous…I’m going to try it immediately…well, maybe with pears since rhubarb season is about 6 months away here, but the sweet risotto, surely…
By the way, I’m back from house renovation hell (7 months, more money that I thought possible, a few nasty surprises along the way…but I think worth it) and cooking in my new kitchen and blogging about it again…I hadn’t looked in on your doings lately — I must say, the new site design is perfect and the photography just keeps getting better and better, as impossible as that seems…
best, Stephen
african vanielje says:
Post Author February 24, 2008 at 7:34 pmAndrew you should use this as your entry to in the bag this month. Ingredients : rhubarb, orange and sugar! Bingo! I am a complete sucker for rice of any description and often have cold rice pudding for breakfast. Our rhubarb is almost ready so I can’t wait to try this. I like th idea of stirring in some egg yolks !
Julia says:
Post Author February 24, 2008 at 8:17 pmI’ve never had a sweet risotto; this looks very tempting indeed! Thanks for entering it into ‘In the Bag’ Andrew.
Pille says:
Post Author February 25, 2008 at 2:47 pmOh, don’t tell me that you’ve already got fresh rhubarb available??? I’m so envious, it hurts..
Andrew says:
Post Author February 25, 2008 at 3:54 pmYeh, but I bet you have had lots of lovely snow!
johanna says:
Post Author February 26, 2008 at 10:45 pmthis looks amazing, great picture, something i would love and my doughter would hate. rhubarb, haven’t made any yet, but can’t wait to indulge in the season in full once it’s in swing…
Hutoxi Hodiwalla says:
Post Author February 27, 2008 at 5:59 amThis sounds fantastic. I will try it with pears as rhubarb is not available where I live.
Antonia says:
Post Author March 9, 2008 at 1:39 pmGreat ‘In the bag’ entry- I haven’t made a sweet risotto before and must give it a try. Much speedier than a normal rice pudding. I’m interested that there is no sugar added to the rice – I guess sweetness comes from the compote. Looks just delicious!
Scott at Realepicurean says:
Post Author March 15, 2008 at 7:24 pmInspired. I had rhubarb the other day but in a much more lazy style – stewed with custard (from a tin). Don’t tell anyone!