This risotto should definitely be served warm, garnished with fresh berries and mint. Try to ensure that the visual presentation of this dessert matches its flavor content.
22% cream – 150 ml
butter – 25 g
fresh mint – 1 tbsp.
sugar – 1 tbsp.
arborio rice – 200 g
milk – 500 ml
cinnamon ground – 1 tsp.
mixed berries (raspberries, blueberries, red currants, blueberries, cherries) – 250 g
Step by step recipe
Melt the butter in a saucepan, add the rice and cook, stirring, for 2 minutes. Boil milk and cream. Add a quarter of the milk-cream mixture to the rice and cook, stirring until the liquid has been absorbed. Add the sugar and continue to pour in the milk and cream in small batches. This will take about 20 minutes.
Wash the berries and remove the pips from the cherries. Set aside some of the berries for decoration, and gently place the rest together with the cinnamon in the rice mixture. Cook for another 2 to 3 minutes.