Ingredients: 2 servings
- 100 grams of rice for risotto
- 50 g of butter
- 300ml coconut milk
- 300 ml water
- 16 g of black muscavado sugar
- 1 peach
- 3 dark-blue plums
- 100 g almonds
- 70g raisins
- 1 star anise
- 1/3 teaspoon ground cardamom
- 1 cm piece of cinnamon bark
- pinch of salt
Heat 25 g butter in a saucepan and fry rice for about 5 minutes, until it becomes glassy. Add spices. Pour over once with 100 ml of water, once with milk, each time wait until the liquid is absorbed. In the meantime add raisins. At the end add 8 grams of sugar.
In the meantime, burn in a pan the remaining butter with almonds until there is a nutty flavor and the fat becomes golden brown. Put it into a bowl and keep warm.
Cut fruits in half, remove the stones. Just before serving, take out spices from the rice and fry the remaining sugar, plums and peaches on the pan in which you were burning the butter. Caramelize them for about 8 minutes on a medium heat.
Serve rice with burned butter with almonds and caramelized fruit.
Recipe: Magdalena Święciaszek, photo: USTA Magazine
