Sweet orange & rose hip risotto

Arborio rice with orange blossom water, rose hip syrup, butter and milk make a wonderfully fragrant and creamy, seasonal pudding.

Serves 6

  • 225g Arborio rice
  • 20g butter
  • 900ml full fat milk
  • 2 oranges
  • 120ml rose hip syrup (see earlier blog for recipe)
  • 2 tsp orange blossom water
  • 6 rose hips
  • dark brown sugar for sprinkling
  •  - Zest one of the oranges
  • - Peel & segment both oranges and set aside
  • - Top and tail the rose hips then halve and de-seed them, ensuring all the tiny hairs are removed from inside.  Then slice the rose hips and set aside
  • - Put the milk in a saucepan over a medium heat and add the orange zest
  • - Bring the milk to just under boiling point then remove from the heat
  • - In a large, heavy-based pan over a medium heat, melt the butter then add the Arborio rice, stirring to coat the grains of rice in butter
  • - Add about 300ml of hot milk to the rice and cook over a gentle heat, stirring continuously, until the milk has nearly all been absorbed by the rice
  • - Continue to cook, adding a little more milk at a time and stirring continuously until the rice starts to become tender but still has firmness to it
  • - Slowly add the rosehip syrup, again stirring continuously
  • - Use the remaining milk (you may not need it all) to get the risotto to the perfect final consistency – it should be smooth and creamy, whilst still retaining some bite
  • - Stir 2 tsp orange blossom water into the finished risotto
  • - Spoon the risotto into warmed bowls (it should start creeping to the edge of the bowl), place some orange segments in the centre and drizzle with rose hip syrup
  • - Place a few tiny slices of fresh rose hip on top of the orange segments and sprinkle with some dark brown sugar

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