Side Pannel
Peach and Raisin Risotto
Ingredients List
- 2 pk Frozen peaches in syrup
- Thawed (10 oz each)
- 4 tb Unsalted butter or
- Margarine
- 1/2 c Currants
- 1 c Arborio rice
- 2 tb Dark rum
- 2 tb Granulated sugar
- 1/2 c Heavy cream
- Brown sugar
Directions
Drain the peaches, reserving the syrup. Cut peaches into 1/2-inch pieces.
In a medium saucepan, combine the syrup with enough water to measure 4
cups. Bring to a simmer and maintain at a simmer over moderately low heat.
In a large nonreactive saucepan or flameproof casserole, melt 2 tablespoons
of the butter over moderate heat. Add currants and cook for 2 minutes. Add
rice and stir for 1-2 minutes, until well coated with the butter and
slightly translucent. Add rum and cook until it evaporates. Add 1/2 cup of
the simmering syrup and cook, stirring constantly, until the rice has
absorbed most of the liquid. Adjust the heat if necessary to maintain a
simmer. Gradually adding syrup, 1/2 cup at a time, cook, stirring
constantly, until the rice is Add granulated sugar, the reserved peaches
and the heavy cream. Continue to cook, stirring and adding syrup as
necessary, 1/4 cup at a time, until the rice is tender but still firm and
is bound with a creamy sauce, 3-6 minutes longer. Stir in the remaining 2
tablespoons butter and serve immediately. Pass a bowl of brown sugar
separately. Source: Best of Food and Wine, Italian Collection.
In a medium saucepan, combine the syrup with enough water to measure 4
cups. Bring to a simmer and maintain at a simmer over moderately low heat.
In a large nonreactive saucepan or flameproof casserole, melt 2 tablespoons
of the butter over moderate heat. Add currants and cook for 2 minutes. Add
rice and stir for 1-2 minutes, until well coated with the butter and
slightly translucent. Add rum and cook until it evaporates. Add 1/2 cup of
the simmering syrup and cook, stirring constantly, until the rice has
absorbed most of the liquid. Adjust the heat if necessary to maintain a
simmer. Gradually adding syrup, 1/2 cup at a time, cook, stirring
constantly, until the rice is Add granulated sugar, the reserved peaches
and the heavy cream. Continue to cook, stirring and adding syrup as
necessary, 1/4 cup at a time, until the rice is tender but still firm and
is bound with a creamy sauce, 3-6 minutes longer. Stir in the remaining 2
tablespoons butter and serve immediately. Pass a bowl of brown sugar
separately. Source: Best of Food and Wine, Italian Collection.
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