Risotto with coconut milk, baked plums and red currants
4 servings
90 minutes
Risotto with coconut milk, baked plums, and red currants is an unusual blend of Italian classic with exotic notes. Born in the heart of Italian cuisine, traditional risotto takes on a new character thanks to coconut milk, giving it a creamy texture and light sweetness. Baked plums reveal their rich aroma, while fresh red currants add a tart freshness, creating a perfect balance of flavors. Spices like anise and pink pepper infuse the dish with subtle Eastern tones. This risotto is ideal for those who appreciate gastronomic experiments that can surprise and inspire. Served chilled, it becomes a delightful dessert that captivates from the first bite.
1
In a saucepan, mix milk with sugar (20 g) and salt, and gently heat over medium heat.
- Milk: 500 ml
- Sugar: 20 g
- 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, squeeze the juice from half an orange and cut the plums in half, removing the pits. Place the plums skin side down in a small ceramic baking dish. Split the vanilla pod in half, remove the seeds, and add it to the container with the plums. Add 1 star anise, pour the orange juice over the plums, and sprinkle with coarsely ground pink pepper and muscovado sugar.
- Oranges: 0.5 piece
- Plums: 4 pieces
- Vanilla pod: 1 piece
- Star anise: 1 piece
- Pink peppercorns: pinch
- Muscovado sugar: 3 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, top with sliced baked plums and fresh red currants.
- Plums: 4 pieces
- Redcurrant: to taste
