Cointreau and Orange Risotto Brulee (topped with Macerated Oranges)
Cointreau and Orange Risotto Brulée recipe, an Italian-French fusion recipe of sweet risotto. This delightful dessert is finished off with oranges macerated in Cointreau.
(Total time does not reflect chilling time).
Peel the oranges, divide them into segments and place in a bowl.
Add the orange juice, sugar and Cointreau and stir thoroughly.
Cover and keep in the fridge for up to 2 days. Stir 2-3 times in that time to ensure that the orange segments are throughly soaked with all the flavours.
Cooking the Cointreau and Orange Risotto
Place the milk, cream, rice, sugar and half the orange zest in a medium saucepan on medium heat and bring to a boil. Don't rinse the rice before hand. And keep an eye on the mix, as milk will suddenly boil over.
Once it reaches boiling point, lower the heat, and give it a stir. Leave it simmering, uncovered, for 30 minutes, stirring 2-3 times more during the cooking time.
At the end of the 30 minutes, the rice will be done, and the risotto will be thick like rice pudding. If you want it thicker, cook it for another 5 minutes or so. Just remember that it will thicken when cold.
Take it off the heat and stir in the rest of the orange zest, the Cointreau and orange flower water, if using.
Dish out into little ramekin dishes, tea cups or any dessert glasses. Cool at room temperature for 1 hour, then cover with cling film and chill in the fridge for at least 4 hours. Can be made up to 2 days ahead.
The Brulée
Sprinkle 1 tsp of sugar on each risotto.
Using a kitchen torch on medium, caramelise the sugar topping until a deep golden brown to dark brown. Be careful not to burn it. If you don't have a kitchen torch, place the dishes under a medium-high grill for 2-3 minutes.
Serving
Top the the Cointreau and Orange Risotto with the macerated orange segments and drizzle the Cointreau and orange syrup all over.
Notes
Total time does not include chilling time of he oranges nor the risotto.