I know, I know, I'm as bad as the stores! Here it is still part of what has been a sunny, hot, humid, beat-yourself-to-death-with-a-hose summer and I'm posting FALL FOOD!!! Though, today I'm within every right to post warming food, because, let's face it, it's chilly out this morning!!
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But really, Fall? What will it be next, Thanksgiving recipes? Hallowe'en? Oh my Goodness... CHRISTMAS?? I promise I'll try to lapse back a little bit so that I'm not progressing through the year as fast as the local retail chains!
I proceed to show you what I think of as a fancy fruit rice pudding. This is a splendidly flavoured dessert risotto flavoured with truly Canadian maple, apples and cranberries. Perfect for warming up after a walk in the chilly Fall air. A bit of work, but well worth it!
Sweet Canadian Fall Risotto
Serves 4
1/2 cup dried Craisins (or dried cherries)
3 1/2 cups skim milk
2 tsp cinnamon
Pinch of salt
2 tsp canola oil
1-1/2 cups Golden Delicious or Crispin apple, peeled, cored and finely diced
1/2 cup arborio rice
1 1/2 cups apple cider
2 tablespoons packed brown sugar
1 teaspoon vanilla extract
2 tsp maple extract
- In a small bowl, cover dried cranberries with boiling water. Set aside.
- Warm milk, cinnamon and salt to just under boiling point. Cover and set aside, keep warm.
- In a heavy, deep sauté pan warm oil over medium heat.
- Add apple and cook, stirring frequently, 1 to 2 minutes.
- Add rice and cook, stirring constantly, 30 seconds.
- Add 3/4 cup apple cider and cook, stirring, until most of the liquid has evaporated, 1 to 2 minutes.
- Add the remaining 3/4 cup of the apple cider and cook, stirring, until most of the liquid has evaporated.
- Add sugar and mix well.
- Add 1/2 cup of the milk to the rice mixture and cook, stirring frequently, until almost all of it has been absorbed.
- Continue cooking and stirring, adding remaining milk, 1/2 cup at a time, until the rice is tender and creamy.
- Remove from the heat.
- Drain cranberries and stir into risotto, along with vanilla and maple extracts.
- Serve warm with maple syrup, if desired.
This is definitely a special dessert, and one perfect to end (or begin!) a romantic night with your sweetie. I do wonder whether Andrew would like this, I could make it for him, Martha and my dad one night after we walk their puppies (that's my lab Brandy Boo at Daycare in the pic). This is a bit on the caloric side, though, at around 400 calories and 6 g fat per serving, so if you do go for that walk with your idyllic mate (or puppy), make it a brisk one!
PS: The WHB round up is posted here at kochtopf!
This is definitely a different kind of risotto!!! Looks and sounds delicious Sarah. My dad would probably love it!!! He loves rice pudding!!!!
ReplyDeleteYum, I love different risottos. And I know how you feel--last week I made a truffle risotto and lamb meal and I felt like I was pretending it was winter!!
ReplyDeleteP.S. you blog or bust post is up in the round-up! Thanks again!!! :)
This looks great! I have never really tried a sweeter desert like risotto. I am bookmarking this to try.
ReplyDelete