Hello Steemians and a Happy New Year. Despite all the good intentions, we will not be spared this year by sweet temptations. But if already weak then delicious.
Ingredients 4 people:
1 g of saffron threads (1 box) 250 g round grain rice (risotto rice or milk rice) 07.5 l of milk prise salt 150 g of sweetened white bread (for example milk buns) 2 tbsp butter 5-6 tbsp sugar 4 tbsp pine nuts 4 fresh figs 80 ml Port wine 1-2 tablespoons of lemon juice 150 g whipped cream 2 tsbp honey 1-2 stalks of mint 1. Soak saffron in a little hot water and heat the milk with the risotto rice and a price of salt. After 10 min add the saffron. Important is the risotto or milk rice is much stirred to achieve a good bond. Prepare rice after pack instruction
2. Cut the white bread in little cubes and half the figs.
3. Roast the white bread in butter and add 1 tbsp sugar to caramelise. When the cubes are golden brown, add the pine nuts and roast briefly as well. If finished put aside and use the pan for prepare the figs.
4.Remove the pan and melt the remaining butter. Add the sugar and start caramalizing. If it starts to caramelize add the figs with the open side to pan and continue until everything is golden brown caramelised. Now, with the Port wine extinguish and the alcohol 2 minutes simmer and taste with lemon juice. If finished put aside.
5. If the risotto has a creamy consistency add the whipped cream and lift it underneath.
6. Place the risotto on a plate, sprinkle the crunchys over it and place the figs on top. Add a little honey to it and sprinkle with the the fig sauce.
Have fun & enjoy!
Original recipe:
Tim Mälzer kocht! - ARD | Das Erste Broadcast: Sa, 09.03.13 | 17:35 Uhr