Risotto doesn’t have to be savoury. Serve this recipe – with a luxurious touch of saffron – as a dessert instead of rice pudding
- Pinch of saffron
- 30g (1oz) butter
- 125g (4oz) risotto rice
- 150ml (¼ pint) sweet white wine
- 200ml (7fl oz) milk
- 125g (4oz) sultanas
- 2 level tbsp condensed milk
- A few pistachio nuts and sultanas, to decorate
Heat a pan and add the strands of saffron. Cook the saffron for just a few seconds to dry it out, then tip it out into a small bowl and pour 2tbsp boiling water over it.
Add the butter to the pan and allow it to melt, then add the rice. Cook the rice for 1-2 mins, coating it in the butter. Add the wine to the pan and simmer gently, stirring occasionally until the wine is absorbed.
Pour in the milk and add the sultanas, and simmer gently for 12-15 mins, until the rice is just tender and has absorbed most of the liquid, stirring occasionally so that the mixture doesn’t catch on the base of the pan. If necessary, add a little extra milk.
Stir in the steeped saffron and the condensed milk just before serving.
Spoon into serving bowls and sprinkle some pistachio nuts and sultanas over.
Go easy on the saffron - not only is it the most expensive spice in the world, but too much will leave your dish tasting bitter. Not suitable for freezing.