Cooking Recipe Peach & Raisin Risotto
Recipe Ingredients
Directions
Drain the peaches, reserving the syrup. Cut peaches into 1/2-inch
pieces. In a medium saucepan, combine the syrup with enough water to
measure 4 cups. Bring to a simmer and maintain at a simmer over
moderately low heat. In a large nonreactive saucepan or flameproof
casserole, melt 2 tablespoons of the butter over moderate heat. Add
currants and cook for 2 minutes. Add rice and stir for 1-2 minutes,
until well coated with the butter and slightly translucent. Add rum
and cook until it evaporates. Add 1/2 cup of the simmering syrup and
cook, stirring constantly, until the rice has absorbed most of the
liquid. Adjust the heat if necessary to maintain a simmer.
Gradually adding syrup, 1/2 cup at a time, cook, stirring constantly,
until the rice is Add granulated sugar, the reserved peaches and the
heavy cream. Continue to cook, stirring and adding syrup as
necessary, 1/4 cup at a time, until the rice is tender but still firm
and is bound with a creamy sauce, 3-6 minutes longer. Stir in the
remaining 2 tablespoons butter and serve immediately. Pass a bowl of
brown sugar separately. Source: Best of Food and Wine, Italian
Collection.