Velvet Vanilla Sweet Cream Risotto Food

SWEET VANILLA RISOTTO WITH CALVADOS AND CARAMELISED APPLES

Steps:

• Heat the butter on low heat, sauté the rice for 1 minute.
• Add the brandy and cook for 1 minute, stirring.
• Slowly, add the milk in, stirring constantly, followed by the cream, sugar and cinnamon stick. Give it all a good stir and increase the heat to medium and let it come to a simmer.
• If using a vanilla pod, split in half with a knife and scrape the seeds out, and add them to the risotto. If using vanilla paste/extract, we'll add it after cooking, for the strongest flavour.
• Once the risotto is simmering, lower the heat to medium-low and leave it cooking for 30 minutes, stirring it about 4-5 times during that time, especially towards the end of cooking. Just like regular rice pudding, it may start to catch towards the end.
• When it's done, take it off the heat, stir in the vanilla paste if that's what you are using, cover, and leave to rest for 2 minutes.
• In the last 5 minutes of the risotto cooking time, core and slice the apples into wedges, about 8-10 wedges per apple.
• Heat the butter on medium-low heat and and toss in the apples when it's melted.
• Sprinkle a pinch of ground cinnamon and shake the pan to coat the apples with the butter. Use a spatula if you need to.
• Add the sugar and calvados, and once again, shake the pan to mix everything up. Leave to cook, uncovered, for 2 minutes and for the mixture to caramelise.
• Dish up the risotto into individual serving dishes.
• Top with the apples, drizzling any sauce that's in the pan over the risotto.
• Finish off with a very, very light sprinkling of ground cinnamon if you like. Best eaten warm.

THE BEST CREAMY RISOTTO RECIPE

Steps:

• Add the olive oil to a large pot or rondeau over medium-low heat.
• Pour in the onions and cook for 8-10 minutes or until lightly browned and translucent.
• Add in the garlic and cook for 1 to 2minutes.
• Next pour in the rice and toast for 3 to 4 minutes while stirring every 30 seconds.
• Deglaze with the wine and stir constantly until all of it has been absorbed into the rice.
• Add 4-8 ounces of warm chicken stock at a time to the rice while constantly stirring until it has been absorbed and then repeat the process until the arborio rice is cooked and al dente, or slightly crunch.
• Stir in the cream, parmesan cheese, salt, and pepper and cook for 2 to 3 more minutes.
• Serve with more parmesan cheese, pepper, and optional parsley garnish.

CILANTRO CREAM RISOTTO WITH SHRIMP

Steps:

• Heat water and broth in 2 quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
• .Meanwhile, combine cream and cilantro in small saucepan. Bring to a boil, reduce heat to low and simmer until mixture is reduced in half, about 20 to 30 minutes.
• Melt 2 tablespoons butter in large saucepan over medium high heat. Add shrimp; cook until pink, about 2 to 3 minutes. Do not overcook. Remove from saucepan; keep warm.
• Cook onion and garlic in remaining butter over medium heat until soft. Add rice and stir 2 to 3 minutes.
• Increase heat to medium high; stir in 1 cup water/broth mixture.
• Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring adding remaining water/broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
• Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
• Stir in cilantro cream, shrimp, tomatoes, green onions, pepper and salt. Stir until mixture is creamy, about 2 to 3 minutes.Serve immediately.
• Yields 6 servings.

BUTTERNUT SQUASH AND VANILLA RISOTTO

Steps:

• In a large pot:.
• Simmer broth and vanilla.
• Add squash and simmer until tender (about 5 minutes).
• Remove squash and cover to keep warm, keep broth on low heat.
• In a separate pan:.
• Melt 2 tbsp butter and add onions. Cook onions until transparent, do not caramelize.
• Add rice and toast for about 3 minutes, making sure to coat with butter/onions.
• When rice is toasted, add white wine and stir until almost evaporated.
• Add 1/2 cup of broth, stir until absorbed.
• Repeat last step until all the broth is gone and the rice is creamy (will take about 20 minutes).
• When rice is creamy, stir in squash, parmesan cheese, and last tablespoon of butter.
• Serve immediately and enjoy!