Thursday, May 19, 2011

Quince and Cinnamon Risotto

Well, you all know I am obsessed with quinces around this time of's yet another way to enjoy this endlessly delicious fruit!
1 large quince, peeled, cored and chopped into quarters
4 cups water
1 cup sugar (I used caster)
1 large cinnamon stick

1/2 cup arborio rice
2-3 tablespoons cream (I used Bulla Thickened Cooking Lite Cream)
mint leaves or candied quince for decoration (optional)

how to make your Quince and Cinnamon Risotto

Peel, core and chop your quince and pop in a medium saucepan with the water, sugar and cinnamon stick. Bring to the boil then simmer rapidly. Give the quince about a 15 minute head start as the liquid will be used as your stock so you want the flavours to have developed a little.

Lightly warm a small heavy based saucepan, add your rice and 1/3 cup of your stock (either place your cinnamon in some muslin or use a tea strainer to strain the liquid as you go)As the process goes, add a 1/3 cup of liquid each time, before it gets too dry on the bottom. This will take about 15 - 20 minutes of stirring and adding stock before your rice is cooked properly. The quince will be soft and you can turn the heat off. They will still be slightly tart but it makes a nice contrast to the sweetness of the risotto. Just keep the quince warm in the liquid until the end.

Now get your serving cups, etc ready and chop up half the quince into pieces and half into slices on a chopping board. When the rice is ready add your cream, just be careful not to over-do it. Stir over low heat until nice and creamy and take off. Into your tea cups drop in some of the quince pieces, add the risotto and top with the sliced quince......finish with mint leaves or candied quince.

Serves 4 small but delicious portions.....enjoy!

No comments:

Post a Comment