Dried Apricot Dessert Risotto

Serves 4


2 Tablespoons butter

1/2 cup Enduring Sun Jelena Dried Apricots - chopped finely

1 cup Arborio rice

2 to 2 1/2 cups evaporated milk - warmed

2 to 2 1/2 cups sweet milk (this is regular milk - any fat content will do) - warmed

1/2 cup caster sugar (this will melt quicker and more evenly than regular sugar)

1 teaspoon vanilla extract

slivered almonds if desired for garnish


Melt the butter in a heavy bottomed straight sided pot. Add chopped apricots and stir briefly.

Add rice and stir until rice is coated with butter.

Slowly add heated milks (combine first) 1/2 cup at a time, stirring very often, until milk is absorbed. Continue adding milk until rice is tender but still holds its shape - 25 to 35 minutes. Remove from heat and add in sugar and vanilla. Stir well to combine and serve immediately.


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