Peach and raisin risotto

 
                          PEACH AND RAISIN RISOTTO
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pudding                          Rice
                 Rissotto
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       pk           Frozen peaches in syrup
                         Thawed (10 oz each)
    4       tb           Unsalted butter or
                         Margarine
      1/2   c            Currants
    1       c            Arborio rice
    2       tb           Dark rum
    2       tb           Granulated sugar
      1/2   c            Heavy cream
                         Brown sugar
 
   Drain the peaches, reserving the syrup.  Cut peaches
   into 1/2-inch pieces. In a medium saucepan, combine
   the syrup with enough water to measure 4 cups.  Bring
   to a simmer and maintain at a simmer over moderately
   low heat. In a large nonreactive saucepan or
   flameproof casserole, melt 2 tablespoons of the butter
   over moderate heat.  Add currants and cook for 2
   minutes. Add rice and stir for 1-2 minutes, until well
   coated with the butter and slightly translucent.  Add
   rum and cook until it evaporates. Add 1/2 cup of the
   simmering syrup and cook, stirring constantly, until
   the rice has absorbed most of the liquid.  Adjust the
   heat if necessary to maintain a simmer.  Gradually
   adding syrup, 1/2 cup at a time, cook, stirring
   constantly, until the rice is Add granulated sugar,
   the reserved peaches and the heavy cream. Continue to
   cook, stirring and adding syrup as necessary, 1/4 cup
   at a time, until the rice is tender but still firm and
   is bound with a creamy sauce, 3-6 minutes longer. Stir
   in the remaining 2 tablespoons butter and serve
   immediately.  Pass a bowl of brown sugar separately.
   Source: Best of Food and Wine, Italian Collection.
  
 
 
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