Creamy Vanilla Risoni Risotto with Poached Cherries

Method

1. Instructions
2. Bring the water to the boil and add the risoni, stirring all the time until the water is absorbed.
3. Add the milk, sugar and vanilla bean paste into a saucepan and gently heat.
4. Add the risoni, bring to the boil, then reduce the heat and simmer for 8-10 minutes, or until the risoni is tender.
5. Add the cream and stir well.
6. Serve with poached cherries and some syrup Poached Cherries: Method:
7. 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.
8. Add the prepared cherries to the poaching syrup and cook for another 2 minutes.
9. Cool in the syrup, refrigerate ready to serve. The poached cherries will keep for 1-2 days.