Hazelnut Risotto Pudding

Name: Hazelnut Risotto Pudding
Yield: 4 portions
Ingredients: 1 cup heavy or whipping cream; ⅓ cup hazelnuts, toasted and coarsely chopped; ½ teaspoon vanilla extract; 5 tablespoons sugar; ¼ cup Arborio rice; 4 cups milk; ½ cup dried currants; ½ cup Frangelico liqueur

Preparation info

4
portions

Difficulty
Easy

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.

Ingredients

½ cup dried currants
½ cup Frangelico liqueur
4 cups

Dessert
Gluten-free
Vegetarian

Method

Combine the currants and Frangelico in a small bowl, and soak, loosely covered, for 8 hours or overnight.
Preheat the oven to 350°F.
Butter a 3-quart