Risotto with Coconut Milk, Baked Plums, and Red Currants
Baking and Desserts • Italian
Description
For this recipe, red and yellow plums are more suitable. However, black and blue plums can be used, but in this case, red currants and pink pepper will be unnecessary.
Ingredients
- Star anise 1 piece
- Milk 15 fl oz
- Sugar 0 oz
- Salt a pinch
- Arborio rice 0 oz
- Butter 0 oz
- Coconut Milk 5 fl oz
- Plums 4 pieces
- Vanilla Pod 1 piece
- Pasilla Pepper a pinch
- Oranges ½ piece
- Muscovado Sugar 3 tablespoons
- Red Currant to taste
Step-by-Step Guide
Step 1
In a saucepan, mix the milk with sugar (20 g) and salt, and gently heat over medium heat.
Step 2
Meanwhile, in a small pot over medium heat, melt the butter 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 nearly done, 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, squeeze the juice from half an orange and cut the plums in half, removing the pits. Place the plums skin side down in a small ceramic baking dish. Cut the vanilla pod in half, remove the seeds, and place them in the dish with the plums. Add 1 star anise, pour the orange juice over the plums, and sprinkle with coarsely ground pink pepper and muscovado sugar.
Step 6
Bake the plums until soft for about 30-40 minutes at a temperature of 345°F.
Step 7
Before serving, place the chilled risotto into dessert bowls, top with sliced baked plums and fresh red currants.
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