Hazelnut Risotto Pudding

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

Method

  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