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Recipe

Sweet risotto with poached tamarillo

Experiment with different ingredients to keep life, and food, interesting!

Jul 20, 2014 2:00pm
  • 25 mins cooking
  • Serves 6
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Ingredients

Sweet risotto with poached tamarillo
  • 6 tamarillos
  • 1/2 cup red wine
  • 2 tablespoon sugar
  • 2 tablespoon honey
  • 1 cup water
  • 2 vanilla pods
  • 2 star anise
  • rind of ½ orange
  • 400 millilitre can coconut cream
  • 400 millilitre milk
  • 4 egg yolks
  • 4 tablespoon sugar
  • 30 gram butter
  • 2 cup carnaroli rice
  • 2 tablespoon freeze-dried coconut
  • cream, to serve

Method

Sweet risotto with poached tamarillo
  • 1
    Lightly score skin of the tamarillos and blanch in a pot of boiling water for 20-30 seconds. Peel.
  • 2
    Place wine, first measure of sugar, honey, water, vanilla, star anise and rind in a large pot. Bring to the boil, then add tamarillos. Return to the boil, remove from heat and transfer to a large bowl or jar. Set aside.
  • 3
    Warm coconut cream and milk in a pot over a low heat. Whisk or beat together egg yolks and second measure of sugar until pale.
  • 4
    Melt butter in a large pot until just bubbling. Add rice and stir for 2 minutes over low heat. Gradually add milk mixture to rice, stirring well after each addition.
  • 5
    When all the milk has been absorbed, fold in the egg mixture.
  • 6
    Spoon into bowls and top with tamarillo halves, poaching liquid and a sprinkle of freeze-dried coconut. Serve hot with cream.

Notes

Mike’s Top Tips: Adding coconut cream to the risotto adds delicious flavour. You can replace it with rice milk or almond milk, if you like, for a healthier option. Just use the recipe as a guide Freeze-dried coconut, which I sprinkled on the risotto to add a slightly chewy crunchiness, is available from speciality stores and is worth tracking down. If you can’t find it, use desiccated coconut that has been lightly roasted in the oven.

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