Creamy Vanilla Risoni Risotto with Poached Cherries

Difficulty:

Preparation Time: 10 mins
Cooking Time: 20 mins
Serves: 6

Meal Occasion: Dessert
Classification: Pasta
Region: Australia
Pasta Shape: Risoni

Substitute Shape:

Ingredients

½ cup water

3 cups milk

1 tsp vanilla bean paste or vanilla extract

½ cup pure cream

50g caster sugar

Poached Cherries

600g cherries, halved, pitted – leave some stems attached for presentation

1 cup caster sugar

1 cinnamon quill

1 cup water

1 vanilla bean, seeds scraped

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Bring the water to the boil and add the risoni, stirring all the time until the water is absorbed.
Add the milk, sugar and vanilla bean paste into a saucepan and gently heat.
Add the risoni, bring to the boil, then reduce the heat and simmer for 8-10 minutes, or until the risoni is tender.
Add the cream and stir well.
Serve with poached cherries and some syrup

Poached Cherries:

Method:

Place water, sugar, cinnamon and vanilla bean and seeds in a saucepan and stir over medium heat until sugar dissolves, then boil for 5 minutes.
Add the prepared cherries to the poaching syrup and cook for another 2 minutes.
Cool in the syrup, refrigerate ready to serve. The poached cherries will keep for 1-2 days.

© San Remo Macaroni Company Pty Ltd 2007 – 2013
The Copyright for this recipe has been assigned to and is held by San Remo.