Ingredients

500 ml milk
125g risotto rice
20g + 30g + 30g sugar
1 vanilla bean, insides scraped
350g peaches, thinly sliced
2 egg whites
2 egg yolks
30g butter
Pinch of salt
Icing sugar

Method

1. Pre-heat oven to 200 degrees C. Lightly butter 6 small or 1 large oven-proof dish(es).
   
2. In a medium sized saucepan, bring milk, 20g sugar and the vanilla innards plus the bean to a boil. Add the risotto rice and covered allow the mixture to simmer gently for approx. 30 minutes. Stir often to ensure that the rice does not stick to the bottom of the pan. Allow to cool somewhat.
   
3. Using an electric whisk, beat egg white and the pinch of salt in a clean bowl until stiff peaks form. Sprinkle 30g sugar into the egg white and beat for a further minute.
   
4. In a separate bowl, whisk 30g butter, 30g sugar and the egg yolks until thick and creamy – approx. 5 minutes. Mix into the warm rice mixture.
   
5. Gently fold in the egg whites and the peach slices into the mixture.
   
6. Divide the mixture into the oven-proof dishes. Bake in the oven for 25-30 minutes or until golden brown and the mixture has set. Make sure that the baked risotto does not over cook in the oven as it will dry out. The end result should be a firm but creamy mixture.
   
7. Sprinkle with icing sugar and serve warm.