Risotto with Coconut Milk and Plums Baked in Marsala with Cinnamon
Baking and Desserts • Italian
Description
For this recipe, large red and yellow plums are more suitable. However, black and blue plums can also be used.
Ingredients
- Milk 15 fl oz
- Sugar 4 tablespoons
- Salt a pinch
- Arborio rice 0 oz
- Butter 0 oz
- Coconut Milk 5 fl oz
- Plums 4 pieces
- Marsala 1 cup
- Vanilla Pod 1 piece
- Cinnamon 1 piece
Step-by-Step Guide
Step 1
In a saucepan, combine milk with sugar (1 tablespoon) and salt, and gently heat over medium heat.
Step 2
Meanwhile, in a small pot, melt the butter over medium heat without letting it sizzle. Add the rice to the butter and sauté for about 1 minute. Then pour in 1/3 of the warm milk and cook, stirring constantly, over medium heat for about 20-25 minutes, adding warm milk to the pot as the liquid evaporates.
Step 3
When the rice is soft and almost ready, pour in the coconut milk and bring the risotto to full readiness.
Step 4
Allow the finished risotto to cool and place it in the refrigerator.
Step 5
While the risotto cools, cut the plums in half and remove the pits. Place the plums skin side down in a small ceramic baking dish. Split the vanilla pod in half, remove the seeds, and add them to the dish with the plums. Add the cinnamon stick, pour the Marsala over the plums, and sprinkle with the remaining sugar.
Step 6
Bake the plums until soft for about 30-40 minutes at a temperature of 345°F.
Step 7
Before serving, spoon the chilled risotto into dessert bowls and top with sliced baked plums with Marsala.
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