Peach & Raisin Risotto
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Peach & Raisin Risotto
  Peach    Risotto    Pudding    Rice    Raisins  
Last updated 6/12/2012 12:48:52 AM. Recipe ID 10098. Report a problem with this recipe.
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      Title: Peach & raisin risotto
 Categories: Pudding, Rice, Rissotto
      Yield: 4 Servings
 
      2 pk Frozen peaches in syrup
           Thawed (10 oz each)
      4 tb Unsalted butter or
           Margarine
    1/2 c  Currants
      1 c  Arborio rice
      2 tb Dark rum
      2 tb Granulated sugar
    1/2 c  Heavy cream
           Brown sugar
 
  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.
 




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Recipe ID 10098 (Apr 03, 2005)

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