This dish came to us from the north of Italy. Risotto is prepared with the addition of vegetables, fruits, meat, fish, mushrooms and seafood. It is considered by many to be ordinary rice porridge, but it is not. To make risotto, rice grains are first lightly fried in oil and then boiled in a little water or broth. A properly cooked dish has a creamy color and the inside of the rice remains slightly firm.
It is necessary
- - 200 g of rice (round grain);
- - 200 ml of milk;
- - 50 g of poppy;
- - 20 g dried bananas;
- - 20 g of dried apricots;
- - 20 g dried pineapple;
- - 1 fresh pear;
- - 1 persimmon;
- - 50 g of white chocolate;
- - 40 g sesame;
- - cinnamon stick;
- - vanillin;
- - 20 g of honey;
- - 50 g butter.
Instructions
Step 1
Wash fresh persimmons and pears, cut into cubes. Fry the fruit in a little butter. Add sesame seeds to the fruit. Reduce heat and sauté until the sesame seeds are golden brown.
Step 2
Soak dried fruits in water for 30 minutes, then chop finely.
Step 3
Wash the rice, boil for 7-8 minutes in a little water. When all the water has boiled away, put the rice in a skillet, add butter and fry a little.
Step 4
Pour milk into the rice, bring to a boil, stirring all the time.
Step 5
Place a whole cinnamon stick in a dish. Add prepared dried fruits to rice with milk and cook for 10 minutes over low heat.
Step 6
Pour the poppy seeds into the risotto, add the vanillin and stir. Break the white chocolate into pieces and add to the dish.
Step 7
Stir well until the chocolate is completely dissolved. Before serving, remove the cinnamon stick and place the risotto on plates. Top with fried fruit with sesame seeds and pour over with honey.
