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Sweet risotto makes a delicious dessert with a fun twist. This recipe uses condensed milk, butter and sugar for a luxurious treat. The addition of the zingy clementines makes sure it's not too rich and balances out the creamy rice. It makes a quick and easy dessert when you only have a few store cupboard ingredients in the house.
- 600ml milk
- 2tbsp caster sugar
- 1 large knob of butter
- 175g risotto rice
- About 200ml condensed or evaporated milk or cream
- 6 clementines
- 100g granulated sugar
- 2tbsp Grand Marnier or brandy
- To prepare the clementines, cut the peel and pith from the fruits. Strip away the pith and cut the peel into fine strands from 2 of the clementines. Set aside the rest for the risotto.
- Put the sugar and 4tbsp water in a pan and heat gently, stirring until the sugar dissolves. Bring to the boil, then simmer hard over a medium heat for a few minutes without stirring, until the syrup turns a deep amber. Take off the heat and dip the base of the pan briefly in cold water to stop the cooking.
- Stir in 4tbsp water, the Grand Marnier and strands of peel and simmer gently for 10-15 minutes until the peel is tender. Add the whole clementines and cook for 2 minutes, turn them and cook for another 2 minutes. Take out with a slotted spoon to a serving bowl. Pour over the syrup.
- To make the risotto, bring the milk to the boil with the pared rind from 2 clementines and the sugar. Simmer for 10 minutes. Melt the butter in a pan, add the rice and stir-fry for 2 minutes. Pour in the flavoured milk, simmer for 20-30 minutes, stirring occasionally.
- Set aside for 5 minutes, then stir in the condensed milk. Take out parings if you like.
- Spoon the risotto into dishes and top each with a whole clementine and a puddle of syrup.
Top Tip for making Caramelised clementine risotto
You can use half a 397g can of condensed milk in this recipe. And oranges can be used instead of clementines, segmenting them if they’re large.