Hazelnut Risotto Pudding

Preparation info

  • 4

    • Difficulty


Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

This elegant and earthy version of the nursery-room classic would be cause for celebration at any black-tie dinner.


  • ½ cup dried currants
  • ½ cup Frangelico liqueur
  • 4 cups milk
  • 5 tablespoons sugar
  • ½ teaspoon vanilla extract
  • ¼ cup Arborio rice
  • cup hazelnuts, toasted and coarsely chopped
  • 1 cup heavy or whipping cream


  1. Combine the currants and Frangelico in a small bowl, and soak, loosely covered, for 8 hours or overnight.
  2. Preheat the oven to 350°F.
  3. Butter a 3-quart baking dish and pour in the milk. Add the sugar, vanilla, and rice, and mix thoroughly.
  4. Bake, uncovered, stirring every 15 to 20 minutes, until the rice is cooked and almost all the liquid has been absorbed, about 2 hours.
  5. Drain the currants, and stir them into the pudding along with the hazelnuts. Serve hot or chilled, with heavy cream drizzled over.