Sweet rosehip and orange risotto recipe
How's that for an inventive pudding? Katherine Marland stirs Arborio rice together with orange blossom water, rosehip syrup, butter and milk to make a wonderfully fragrant and creamy dessert.
Ingredients
- 225 g Arborio rice
- 20 g butter
- 900 ml full fat milk
- 2 oranges
- 120 ml rosehip syrup, plus extra for drizzling
- 2 tsp orange blossom water
- 6 rosehips
- 1 cup dark brown sugar for sprinkling
- 7.9 oz Arborio rice
- 0.7 oz butter
- 31.7 fl oz full fat milk
- 2 oranges
- 4.2 fl oz rosehip syrup, plus extra for drizzling
- 2 tsp orange blossom water
- 6 rosehips
- 1 cup dark brown sugar for sprinkling
- 7.9 oz Arborio rice
- 0.7 oz butter
- 3.8 cups full fat milk
- 2 oranges
- 0.5 cup rosehip syrup, plus extra for drizzling
- 2 tsp orange blossom water
- 6 rosehips
- 1 cup dark brown sugar for sprinkling
Details
- Cuisine: Italian
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
- Zest one of the oranges. Peel and segment both oranges and set aside.
- Top and tail the rosehips then halve and de-seed them, ensuring all the tiny hairs are removed from inside. Then slice the rosehips and set aside.
- Put the milk in a saucepan over a medium heat and add the orange zest. Bring the milk to just under boiling point then remove from the heat.
- In a large, heavy-based pan over a medium heat, melt the butter then add the Arborio rice, stirring to coat the grains of rice in butter.
- Add about 300ml of hot milk to the rice and cook over a gentle heat, stirring continuously, until the milk has nearly all been absorbed by the rice.
- Continue to cook, adding a little more milk at a time and stirring continuously until the rice starts to become tender but still has firmness to it.
- Slowly add 120ml rosehip syrup, again stirring continuously.
- Use the remaining milk (you may not need it all) to get the risotto to the perfect final consistency - it should be smooth and creamy, whilst still retaining some bite.
- Stir 2 tsp orange blossom water into the finished risotto.
- Spoon the risotto into warmed bowls (it should start creeping to the edge of the bowl), place some orange segments in the centre and drizzle with rosehip syrup.
- Place a few tiny slices of fresh rosehip on top of the orange segments and sprinkle with some dark brown sugar.
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