Pear and Honey Risotto

Another take on the risotto theme. Really, you can make risotto with just about any ingredients. This dish is more of a sweet meal than the usual savoury versions.

Preparation of this risotto should take 28 to 30 minutes from the first addition of milk.

Pear and Honey Risotto

Ingredients:

2 small ripe pears, peeled and cut into 1-2cm cubes (about 1-1/2 cups)
2 cups water
1/4 cups freshly squeezed lemon juice
3 cups skim milk
1 cup Arborio rice
1 cinnamon stick
2 tablespoons Marsala wine
1 tablespoon acacia honey (other honey will do if you don't have this one...just make sure it's a sweet variety)
1/3 cup golden raisins or sultanas
3/4 teaspoon vanilla extract
1 teaspoon grated orange zest

Method:

1. Combine the pears, water, and lemon juice in a bowl and set aside.

2. Scald the milk in a medium saucepan over medium heat until bubbles begin to form around the edge. Reduce the heat to maintain a simmer.

3. Preheat a large, heavy-bottomed saucepan over medium heat. Stirring constantly, add the rice and cook for 2 minutes. While stirring vigorously, slowly add 1 cup of the milk and the cinnamon stick. When the milk has been mostly absorbed and small craters dot the surface, add another 1/2 cup of milk. Stir and bring back to a simmer. Continue to add the remaining milk 1/2 cup at a time, stirring after each addition. With the last addition, stir in the wine, honey, raisins, and vanilla. Drain and add the pears. Continue to cook and stir until all the liquid has been absorbed and the rice is creamy. Remove the cinnamon stick and fold in the orange zest.

4. Serve 2/3 cup to each person, hot or at room temperature.

Serves: 6

Rating: 4