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Limited Edition Cinnamon Raisin Risotto

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Submitted by: martelse

 

This tasty risotto is prepared with vanilla cognac, cinnamon egg nog and raisins. The real vanilla cognac whipped cream tops the dish off nicely.
 

Ingredients

  • Risotto:
  • 1/2 cup raisins
  • 2 tablespoons vanilla cognac
  • 5 cups cinnamon eggnog
  • 1/2 cup risotto rice
  • Pinch of sea salt
  • 1 tablespoon unsalted butter
  • 2 vanilla beans, split lengthwise
  • 1 tablespoon freshly grated cinnamon
  • Vanilla Cognac Whipped Cream:
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla cognac
  • 1 vanilla bean, split lengthwise
  • Garnish:
  • 4 mint sprigs
  • Sprinkle with freshly grated cinnamon

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Method

Risotto: Soak raisins in cognac and set aside. In a saucepan over medium high heat, combine cinnamon, eggnog and salt then bring to simmer. Reduce heat to low and allow to simmer to subside and keep warm. Heat a large saute pan over medium heat to melt butter. Add rice and saute until rice is evenly coated with butter, 2-3 minutes, stirring frequently. Add 1 cup hot eggnog and stir until absorbed into rice. Add remaining eggnog, 1 cup at a time, stirring between each addition until eggnog is absorbed by the rice. This process takes about 25 minutes. Remove from heat, stir in raisins, scraped vanilla bean and ground cinnamon. Whipped Cream: Combine heavy cream, scraped vanilla bean and cognac in a chilled mixing bowl. Whip on medium speed until soft peaks form. Gradually add 2 tablespoons sugar and whip to incorporate. To serve, place 1 cup risotto in the center of each serving dish. Dollop the top of each risotto serving with vanilla cognac whipping cream then place a mint sprig on top and lightly sprinkle with freshly grated cinnamon.

 

Notes:

 

Number of Servings: 6

 

Submitted by: martelse ()

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