Baked lemon risotto
The king of comfort food, the king of easy life, the king of pudding!
A perfectly baked sweet risotto that can be served as a dessert or for breakfast, better warm, but even cold as a refreshing summer treat… And all this thanks to the wonderful Organic Carnaroli rice from San Lorenzo and Donna Hay, the ultimate kitchen queen!!!
875 ml milk
6 pieces lemon zest
2 tablespoons butter
220 g Organic carnaroli rice
75 g sugar
Preheat the oven at 180° C.
In a sauce pan, hot the milk (without boiling it) with the lemon zests and the butter.
Place rice (uncooked) and sugar in a oven proof shallow dish. Cover it with the hot milk. Stir it, cover the mould tightly with foil and cook for 30 minutes.
Remove it form the oven, stir for 2 minutes. Then remove the lemon zest. It should be still creamy and slightly soupy.
Serve and enjoy!
A drop of vanilla won’t hurt!
Which one do you prefer: white on white or black on white?
This looks amazing…
Scritto da Alejandra, il 29 Gennaio, 2008 at 20:28