February 17, 2008

Dessert of the Week – Sweet Risotto & Rhubarb Compote

By In Recipes
Tucked away in the back of the March 2008 issue of Delicious is a little section designed to use up the left-overs from other recipes in that issue. If you made the firands, you had egg yolks spare. Plenty of Rhubarb Compote from that specific recipe too. Needless to say I didn’t make the friands and constructed the compote from scratch.

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.

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  1. Cakelaw February 18, 2008

    This is simple, yet looks beautiful. There’s nothing like rhubarb to make any dish look stunning.

  2. Andrew February 18, 2008

    Thanks Cakelaw; I think its the colour of Rhubarb – such a marvellous shade of pink.

  3. Susan from Food Blogga February 18, 2008

    Rice pudding is the ultimate comfort food –carby, creamy, belly-filling. You elevated with this rhubarb compote, Andrew. Thanks for the lovely idea.

  4. aforkfulofspaghetti February 19, 2008

    Sounds 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…?

  5. Paula February 21, 2008

    Mmmm I love risotto and this looks fabulous! Sweet and comforting:)

  6. stephen February 22, 2008

    Hi 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

  7. african vanielje February 24, 2008

    Andrew 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 !

  8. Julia February 24, 2008

    I’ve never had a sweet risotto; this looks very tempting indeed! Thanks for entering it into ‘In the Bag’ Andrew.

  9. Pille February 25, 2008

    Oh, don’t tell me that you’ve already got fresh rhubarb available??? I’m so envious, it hurts..

  10. Andrew February 25, 2008

    Yeh, but I bet you have had lots of lovely snow!

  11. johanna February 26, 2008

    this 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…

  12. Hutoxi Hodiwalla February 27, 2008

    This sounds fantastic. I will try it with pears as rhubarb is not available where I live.

  13. Antonia March 9, 2008

    Great ‘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!

  14. Scott at Realepicurean March 15, 2008

    Inspired. I had rhubarb the other day but in a much more lazy style – stewed with custard (from a tin). Don’t tell anyone!

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