Sweet Vanilla Risotto recipe, with Calvados and Caramelised Apples. Super easy to make and delicious any time of the year, but especially in autumn!
- 2 Tbsp butter
- 150g (3/4 cup) arborio rice
- 2 Tbsp Calvados
- 750ml (3 cups) milk
- 125ml (1/2 cup) double cream/thick cream
- 120g (4 oz) white sugar
- 1 small stick cinnamon
- 1 vanilla pod or 1 tsp pure vanilla paste/extract
- 2 eating apples, preferably organic
- 1 Tbsp salted butter
- 1 Tbsp light brown or demerara sugar
- 2 Tbsp Calvados or any apple brandy
- pinch cinnamon
- sprinkle of cinnamon
- 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.
The Caramelised Apples
- 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.
- Category: Desserts
- Cuisine: Italian Fusion