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5-1/2 cups milk
2 teaspoons vanilla extract
2 tablespoons Kahlua
1/2 teaspoon cinnamon
1 teaspoon orange zest
1-1/2 cups Arborio rice
1/2 cup, plus 2 tablespoons, sugar
1/2 teaspoon salt
8 ounces heavy cream
Cinnamon and chocolate shavings for garnish
In a medium saucepan combine vanilla, milk, Kahlua, cinnamon and orange zest. Bring to a simmer. Stir in rice, sugar and salt. Cook over moderately low heat, stirring often, until rice is tender but not too thick, about 30 minutes.
Transfer rice mixture to bowl and chill completely. Meanwhile, whip heavy cream until it forms stiff peaks. When risotto is completely cool, fold in whipped cream. Garnish with chocolate shavings and a dusting of cinnamon.
Serves 6.
Serve with Mount Palomar Castelletto, 1997 Moscato Fior d'Arancio.
Recipe courtesy of Mount Palomar Winery.
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