Ingredients Jump to Instructions ↓

  1. 15 g butter

  2. 375 g risotto rice

  3. 1 large lemon , zest only

  4. 900 ml milk , warmed

  5. 300 ml water , approx

  6. 110 g caster sugar

  7. 150 ml double cream

  8. 2 tsp ground cinnamon

  9. 4 mandarins

  10. 3 tbsp demerara sugar

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

  4. 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.

  5. 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.

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

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


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