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Sweet vanilla risotto with pepper spiced pineapple

Sweet vanilla risotto with pepper spiced pineapple

Serving size: Serves 4
Cuisine type: Italian, Modern Australian
Cooking time: Less than 30 minutes
Special options: Kid friendly, Vegetarian
Course: Dessert
Favourite flavours: Cakes/baking

Sweet vanilla risotto with pepper spiced pineapple
INGREDIENTS

400ml milk
75g caster sugar
1 vanilla bean, split in half lengthways
25g butter
120g arborio rice
100ml cream, lightly whipped

pepper roasted pineapple
1 ripe bethonga pineapple
100g caster sugar
black pepper
100g butter, melted
METHOD

Place the rice into a medium bowl, add milk and soak for 10 minutes. Drain the rice retaining the milk.

Place the milk into a medium saucepan add the sugar and vanilla and bring to the boil. Remove from the heat.

In a medium pan melt the butter over a medium heat. Stir the rice in gradually. Add the milk ½ a cup at a time (as you would stock for a savoury risotto) stirring all the time so it does not catch on the pan until all the milk is absorbed and the rice is cooked. Remove from the heat and allow to cool slightly. Just before serving stir in the lightly whipped cream.

Preheat oven to 240°C/220°C (fan forced).

Peel pineapple and slice thinly, place on a lined baking tray and brush with melted butter. Dust with caster sugar and season with black pepper.

Cook in the oven for 10 minutes until caramelised and golden. Remove from the oven and whilst hot cover with aluminum foil and allow to cool slightly.

To serve take a large martini glass and place alternate layers of pineapple and rice, top with some of the juice from the baking tray and garnish with a pineapple leaf.

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