Arborio Rice Pudding With Rum-raisin Mascarpone |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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this is a new recipe for me that I can't wait to make... the recipe is from Tyler Florence Ingredients:
rum-raisin mascarpone |
1 cup raisins, packed tightly |
1 cup sugar |
1/2 cup dark rum |
1 lemon, juice only |
2 cups mascarpone cheese |
2 cups heavy whipping cream |
pudding |
3 cups whole milk |
2 tablespoons unsalted butter |
1 cup packed light brown sugar |
1/2 teaspoon ground cinnamon |
1 vanilla bean, split and scraped |
1 cup arborio rice |
pinch kosher salt |
1 cup creme fraiche |
lemon zest |
Directions:
1. 1. To prepare Rum-Raisin Mascarpone, soak raisins in a mixture of the granulated sugar, rum, and lemon juice. Muddle (squash) raisins with a wooden spoon to help them soak and rehydrate a little. Set aside while you prepare the rice pudding.
2. 2. Put milk, butter, brown sugar, cinnamon, vanilla bean contents, rice, and salt into a large saucepan. Bring to a simmer over medium heat; stirring constantly. Simmer Arborio rice for 20 to 22 minutes, until tender, yet firm (al dente). (The rice mixture should have slightly more liquid than regular risotto.) Remove from heat; stir in creme fraiche.
3. 3. Strain the liquid from the raisins; reserve liquid. Combine mascarpone and cream and whisk until light and creamy in a large bowl. Swirl in the strained raisins and drizzle a little of the soaking liquid over top. Garnish rice pudding with lemon zest. Top rice pudding with a generous spoonful of Rum-Raisin Mascarpone. Serve pudding with additional Rum-Raisin Mascarpone on the side.
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