21
Sweet Vanilla and White Chocolate Risotto
Serves 4 to 6
300g Arborio or Carnaroli risotto rice
50g of butter
1 litre of milk
1 split vanilla pod
200ml double cream
2 tsp of good quality vanilla extract
4 tablespoons of caster sugar
100g of Mascarpone cheese (optional)
100g of grated white chocolate
Select the SAUTE setting then add the butter and when it has melted stir in the rice,
letting it cook for approximately 1 minute.
Stir in the milk and place the split vanilla pod on top.
Select the RISOTTO setting and cook covered for about 8 to 9 minutes or until most
of the liquid is absorbed, stirring occasionally.
When the liquid is nearly absorbed, remove the vanilla pod. Stir in cream, vanilla
extract and castor sugar, mixing well. Continue cooking without the lid tted until your
cooker switches to the warm mode. Stir occasionally.
When your cooker has switched to the WARM mode, stir in the Mascarpone (if you
are using it), and the grated white chocolate.
Serve with mixed berries or fruit sauce.
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