Risoltte: the recipe for a simple and delicious spoon dessert
He resolved it’s a dessert old and delicious ideal for a delicious snack, made for us by Chef Michele Ghedini for the Address Book Easy Gourmet. And dessert spoon which takes us back to the days of our grandparents, when rice cooked in sweetened milk was a simple and delicious snack. Similar recipes are also found in other countries, such as Greek sweet rice rizogalo and Egyptian sweet rice roz mamar. In our recipe, the rice will be cooked in sweet milk and flavored with vanilla. We then made a delicious cinnamon crisp, to make the dessert even more delicious. Once ready, the risotte will be poured into single serve cups and served cold or at room temperature, with the crunchy cinnamon.
If you like milk-based desserts, also try:
Ingredients
For the cinnamon crunch
How to prepare risotto
Put the milk, sugar, vanilla in a saucepan and bring to a boil.
Add the rice and cook for 30 minutes over low heat. Now prepare the cinnamon crisp: in a planetary mixer, whip the egg whites with the sugar and cinnamon.
When the egg whites are whipped, add the sifted flour and mix well, then gradually add the melted butter while continuing to mix.
Spread the mixture on parchment paper or silpat (silicone sheet)
Bake in a ventilated oven at 180/190°C for about 8 minutes.
When it is ready, cut it out using a cookie cutter and let it cool, it will become super crispy.
Put the rice pudding in a cup and cover with crunchy cinnamon. Your rice pudding is ready to eat.
Tips
For the preparation of this dessert, prefer the Carnaroli riceIarborio where he Vialone Nano. It is therefore important to heat a little milk separately, in order to add it to the rice, if it becomes too dry during cooking.
You can also serve the risotte simply sprinkled with cinnamon oh cocoa powder. You can also flavor the risotto with Grated lemon zest and a pinch of cinnamon.
storage
You can keep the risotto in the fridge for 2 days covered with plastic wrap or inside an airtight container. The cinnamon crisp, on the other hand, must be consumed after preparation.
