Risso Condo
"A variation on an old favourite. I assume it has its roots in Italian cuisine, however, the only thing Italian about this one is the Arborio rice used. Anyway, I love it and would like to see what others think. If you know its origins, let me know. Picked this up in my cookery course."
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 100 g alborio short-grain rice
- 80 g sugar
- 1⁄2 liter whole milk
- 1 teaspoon vanilla essence
- 30 g unsalted butter
- 150 ml cream
- 2 egg yolks
directions
- Wash rice under cold water.
- Add milk to saucepan and add sugar and vanilla essence. Bring to boil then reduce to a gentle simmer until liquid is absorbed. Stir frequently to avoid sticking rice to bottom of pan.
- Remove from heat and stir in butter and egg yolks quickly.
- Place in refrigerator.
- When chilled, add cream whipped to a medium peak. Blend completely and spoon into greased cylindrical-shaped moulds. Place in refrigerator for at least six (6) hours but overnight a day ahead brings best results.
- Serve by gently pushing through mould onto serving plate with a small amount of any fruit you like.
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RECIPE SUBMITTED BY
I have three kids and live in Australia. Being a social worker, I care a lot about people, things, the world, the universe! I also care a lot about what my family eats and while I don't profess to be a nutritional expert, it's important to eat most things in moderation which is pure justification for my love of cakes and slices. I say moderation because combined with lots of walking and zipping around, my weight is around 59-62 kgs. My favourite cookbook has to be an early 1960's edition of the Australian Women's Weekly Cookbook edited by Margaret Fulton and mine since my mother died. I love cool jazz music, reading, playing the piano, cooking, being with kids and stacks more. I absolutely loathe lying politicians.
