'Arroz Doce' Portuguese rice pudding with grilled mandarins

In a large saucepan, heat the butter on a medium flame, and tip in the risotto rice and lemon zest. Cook, stirring continuously for 1-2 minutes.

Add 4 ladlefuls of warm milk, and bring to the boil, before reducing the heat to a simmer. As the liquid becomes absorbed, gradually ladle in more milk, before adding the water a little at a time, allowing each ladle to be absorbed before adding the next. Stir frequently until the rice is cooked - this should take approximately 20-25 minutes.

While the risotto is cooking, get started on the mandarins and preheat the grill to its highest setting.

Cover the mandarins with boiling water and leave on one side for 2-3 minutes. Remove from the liquid with a slotted spoon and peel, removing as much of the white pith as possible. Cut each mandarin horizontally in half.

Place the mandarin slices on a grill pan and scatter over the sugar. Place under the grill for 2-3 minutes, until the sugar has melted.

Stir the sugar, cream and half the cinnamon into the rice pudding. Serve hot or cold with the grilled mandarins.

Real Cork recommends: enjoy with a Young Setúbal or Favaios Moscatel