Risotto is made with special arborio rice for a rich, creamy, (and usually savory) dish. I went outside the box here to create instead a sweet dessert-style risotto with the goodness of peaches and vanilla. Don't confuse this with rice pudding - it's much more decadent and elegant. If you've been wanting to try making risotto, this is a great recipe to begin with. Don't count the calories here - you may be too guilty to enjoy the dish! ​

 

1 1/2 cups arborio rice

2 tablespoons butter

3 cups water

1/4 teaspoon cinnamon

dash salt 

1/2 cup sugar

scraped seeds from 1 vanilla bean

3 fresh peaches* (see *Notes below), peeled and sliced [reserve a few slices for garnish]

1 to 2 cups half 'n half 

 

The first steps of this recipe are very like making regular rice. Place rice and butter in a large, heavy saucepan over medium heat. As the butter melts, stir the rice to coat well. Cook uncovered 3 minutes, stirring often (this pre-cooking ensures the risotto has a silky texture). Stir in water, salt, sugar, and vanilla bean seeds. Increase heat to high and bring to a boil, stirring often. When the mixture boils, reduce the heat to low, cover with a tight-fitting lid, and simmer 15 minutes. 

 

Now comes the risotto technique. Risotto is prepared by adding small amounts of liquid periodically during the cooking process. We're starting with 1 cup of half 'n half, but the total amount you'll need will vary according to the humidity of the day and the cooking temperature. Stirring is another important component of risotto cooking, you'll want to stir very, very frequently during this last stage of the process.

 

Remove the lid, increase the heat to medium-low, and add 1/4 cup or so of the half 'n half and the peaches, stirring well. Stir well every couple of minutes. The idea is for the rice to absorb each addition of liquid before adding more. Add 1/4 cup of half 'n half at a time, stirring well after each addition and waiting until it has been absorbed before adding more. The risotto is done when no more liquid will absorb and a grain of rice tests tender and cooked through. Serves 6.

 

Serve warm and garnish with the reserved fresh peach slices.