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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.
Top Tip for making Sweet saffron risotto
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.