Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pudding Rice
Rissotto
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pk Frozen peaches in syrup
Thawed (10 oz each)
4 tb Unsalted butter or
Margarine
1/2 c Currants
1 c Arborio rice
2 tb Dark rum
2 tb Granulated sugar
1/2 c Heavy cream
Brown sugar
Drain the peaches, reserving the syrup. Cut peaches
into 1/2-inch pieces. In a medium saucepan, combine
the syrup with enough water to measure 4 cups. Bring
to a simmer and maintain at a simmer over moderately
low heat. In a large nonreactive saucepan or
flameproof casserole, melt 2 tablespoons of the butter
over moderate heat. Add currants and cook for 2
minutes. Add rice and stir for 1-2 minutes, until well
coated with the butter and slightly translucent. Add
rum and cook until it evaporates. Add 1/2 cup of the
simmering syrup and cook, stirring constantly, until
the rice has absorbed most of the liquid. Adjust the
heat if necessary to maintain a simmer. Gradually
adding syrup, 1/2 cup at a time, cook, stirring
constantly, until the rice is Add granulated sugar,
the reserved peaches and the heavy cream. Continue to
cook, stirring and adding syrup as necessary, 1/4 cup
at a time, until the rice is tender but still firm and
is bound with a creamy sauce, 3-6 minutes longer. Stir
in the remaining 2 tablespoons butter and serve
immediately. Pass a bowl of brown sugar separately.
Source: Best of Food and Wine, Italian Collection.
