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
