Spiced berry, maple syrup & vanilla risotto


Preparation info

  • For


    • Difficulty


Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About

This is so incredibly easy to make but also incredibly delicious. It’s also equally tasty when served cold on a hot summer’s day, when berries are at their best, but if you’re making it to serve chilled then reduce the butter to just 20 g. It’s great served with extra berries scattered on top and a dollop of crème fraîche isn’t bad either. I have to say that when I first made this I was a bit surprised I hadn’t done it before. Whenever I’d cooked rice as a pudding I’d always baked it in a d