THERisolatte is not just any dessert: it is found everywhere, and especially in Europe, declined in infinite varieties of flavor and color as well. fromarroz con leche Spanish, scented with cinnamon and lemon zest, Danish Risengrod with dark fruit juice, al rice pudding english with jam.
Risolatte with white chocolate (photo by Federico Miletto, lifestyle Sergio Colantuoni, food stylist Gino Fantini).
INGREDIENTS X 4:
7 dl whole milk
80g white chocolate
80g rice
30 g granulated sugar
1 cinnamon stick
the seeds of a vanilla pod
1 knob of salted butter
a pinch of salt
200 g currants or other red fruit
3 spoons of sweet wine (Passito or Malvasia)
1/2 tablespoon powdered sugar
lemon balm or mint leaves
Method
Put the milk with the salt in a saucepan, bring to the boil, add the butter and let it melt before adding the rice. Keeping the flame low, stir often with a wooden spoon to prevent the rice from sticking to the bottom and the milk from burning; continue cooking until it is well cooked and creamy, about 25/30 minutes.
Add more warm milk if you notice that the rice absorbs too much milk, drying it out. Before turning off, add a piece of chopped chocolate and leave to cool.
Collect the currants, the wine, the icing sugar and the lemon balm leaves in a pan. Cook for 1 minute over high heat, switch off and leave to macerate. Serve the risolatte warm or cold with a spoonful of currant compote and chocolate shavings.
The decorative idea
Wooden plate, designer spoons, a riot of multicolor stripes. The style is Nordic, the sweetness is the right one for Valentine’s Day. For a mise en place with close and specular elements: the love relationship is equal.
ON THE TABLE: DEDAR fabric, wooden plate, COIN CASA spoons and napkins, IVV goblets, SAMBONET cups.
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