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Risotto Rice Pudding Berry Compote

Risotto Rice Pudding Cakes with Berry Compote

Course Dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 Cakes

Ingredients

Risotto Rice Pudding Cakes

  • 1.5 cups arborio rice
  • 4 tbsp vegetable oil
  • 3.5 cups vanilla, unsweetened almond milk
  • 1/2 tsp ground cinnamon
  • 1 tsp natural vanilla extract
  • 1 pinch salt
  • 4 tbsp maple syrup

Berry Compote

  • 2 cups frozen fruit
  • 4 tbsp maple syrup

Instructions

Risotto Rice Pudding Cakes

  1. Heat up 2 tbsp of oil in a pot and add in the arborio rice.  cook on medium high heat for 3-5 minutes to develop flavor in the rice.

  2. In stages, add in the almond milk while stirring vigorously.  This process should take 25-30 minutes so adding in the liquid slowly is crucial.  The rice should be al dente (slightly firm) and very creamy, the consistency of pudding.  Add in the other ingredients right at the end of cooking.

  3. Scrape the finished risotto onto a baking tray and cool down.  Roll 2 oz. balls and make patties.  Heat up the rest of the vegetable oil and sear the patties on both sides, Serve warm with the berry compote.

Berry Compote

  1. Heat up the frozen berries and maple syrup in a small pot.  Slowly heat the mixture to a simmer and cook until the mixture becomes a nice sauce and coats the back of a spoon.  Cool and serve on the risotto rice pudding cakes