Risotto Pudding
Recipe from Midwest Living

Buttery cookies serve as the base for sweet vanilla rice pudding and fresh berries in this scrumptious dessert.

Risotto Pudding

by 4  people

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  • 2/3  cup 
    Arborio rice or other short-grain rice
  • 1 1/3  cups 
  • 1 3/4  cups 
  • 2   tablespoons 
  • 1/2  
    vanilla bean*, cut in half lengthwise
  • 2   teaspoons 
    finely shredded orange peel
  • 1   
    egg yolk
  • 2   tablespoons 
  • 1   recipe 
    Creme Anglaise (see recipe below)
  • 10   
    Butter Cookies (see recipe below)
  • 1  10  ounce package 
    frozen red raspberries in syrup, thawed
    Fresh raspberries
    Fresh blueberries
Creme Anglaise
  • 1   
    egg yolk
  • 2   tablespoons 
  • 1/2  cup 
  • 1/4  
    vanilla bean
  • 1   tablespoon 
    Grand Marnier or other orange liqueur

Butter Cookies
  • 1/4  cup 
  • 6   tablespoons 
    powdered sugar
  • 1   
    egg yolk
  • 1   cup 
    all-purpose flour

Rinse rice under cold water. In a medium saucepan, heat rice and water to boiling. Strain rice. In the same saucepan, combine milk, 2 tablespoons sugar, the 1/2 vanilla bean, and orange peel. Bring to boiling, reduce heat to low and stir in rice. Continue cooking about 20 minutes or until rice is tender and milk is absorbed. Remove from heat; remove vanilla bean.
In a small bowl, stir egg yolk and 2 tablespoons sugar together. Stir some of the rice into egg-yolk mixture. Return all of the mixture to the saucepan. Cook and stir for 2 minutes more. Cool slightly.
Pack 1/4 cup warm rice mixture into a buttered 2-inch round cookie cutter on a waxed-paper-lined baking sheet. Carefully remove cutter. Repeat with remaining rice, buttering cutter as needed, to make 10 rice rounds. Cover; chill in the refrigerator for 2 hours.
To puree thawed raspberries, place berries in a blender container. Cover and blend until pureed. Strain to remove the seeds.
To assemble, place each pudding round on a Butter Cookie. Place on a baking sheet; sprinkle top of each pudding with sugar. Place baking sheet under broiler; broil 4 to 5 inches from heat for 3 to 5 minutes or until the sugar caramelizes.
Arrange 2 cookies topped with rice pudding on each of 5 serving plates. Spoon some Creme Anglaise and raspberry puree beside puddings. Garnish with fresh raspberries and blueberries. Makes 5 servings.
Creme Anglaise
In a bowl, stir egg yolk and sugar together until smooth. In a small saucepan, bring milk and of a vanilla bean, cut in half lengthwise, to boiling. Pour slowly into egg yolk mixture, stirring constantly. Transfer to another small, clean saucepan. Cook and stir over low heat about 5 minutes or until sauce just bubbles. Remove from heat. Stir in Grand Marnier or other orange liqueur. Strain to remove vanilla bean and seeds. Put bowl in a pan of ice water to cool quickly. Remove from pan. Cover and chill in the refrigerator.

Butter Cookies
In a small bowl, beat butter with an electric mixer on medium speed for 30 seconds. Beat in powdered sugar until smooth. Beat in egg yolk until well combine. Add all-purpose flour; beat on low speed until combined. If necessary, cover and chill dough in refrigerator until easy to handle. On well-floured surface, roll dough to 1/8-inch thickness. With a 2-inch scalloped cookie cutter, cut out cookies. Place 1 inch apart on ungreased cookie sheets. Bake in a 375 degree F oven for 5 to 7 minutes or until golden. Remove to wire racks. Cool. Makes about 20 cookies.

  • * You'll find vanilla beans in the spice section of large supermarkets.
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