Risotto with coconut milk and plums baked in marsala with cinnamon
2 servings
90 minutes
Risotto with coconut milk and plums baked in Marsala with cinnamon is a refined dish that combines the tenderness of Italian cuisine with exotic notes. The creamy texture of the risotto, soaked in sweet coconut milk, harmoniously complements the caramelized plums baked with aromatic cinnamon and vanilla in a rich Marsala wine sauce. This dish evokes cozy evenings in Tuscany, where savoring flavor becomes an art. It is perfect as a dessert after a light dinner or as a morning treat with a strong espresso. The exquisite balance of sweetness and creamy softness makes it a true gastronomic delight that leaves a warm aftertaste. This recipe is a meeting of classics and bold culinary solutions, opening new facets of flavor.
1
In a saucepan, mix milk with 1 tablespoon of sugar and salt, and gently heat over medium heat.
- Milk: 500 ml
- Sugar: 4 tablespoons
- Salt: pinch
2
Meanwhile, in a small pot over medium heat, melt the butter without letting it sizzle. Add the rice to the butter and sauté for about 1 minute. Then pour in 1/3 of the warm milk into the rice and cook, stirring constantly, over moderate heat for about 20-25 minutes, adding warm milk to the pot as the liquid evaporates.
- Butter: 10 g
- Arborio rice: 60 g
- Milk: 500 ml
3
When the rice becomes soft and almost ready, pour in the coconut milk and finish cooking the risotto.
- Coconut milk: 120 ml
4
Cool the prepared risotto and place it in the refrigerator.
5
While the risotto cools, cut the plums in half and remove the pits. Place the plums skin side down in a small ceramic baking dish. Cut the vanilla pod in half, remove the seeds, and add it to the container with the plums. Also, add a cinnamon stick, pour the marsala over the plums, and sprinkle with the remaining sugar.
- Plums: 4 pieces
- Vanilla pod: 1 piece
- Cinnamon sticks: 1 piece
- Marsala wine: 1 glass
- Sugar: 4 tablespoons
6
Bake the plums until soft for about 30-40 minutes at 175 degrees.
7
Before serving, place the chilled risotto in dessert cups and top with sliced baked plums with marsala.
