Peach and Raisin Risotto

INGREDIENTS

INSTRUCTIONS

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.
Posted to MM-Recipes Digest V3 #297
Date: Tue, 29 Oct 1996 23:03:36 -0500 (EST)
From: suzy <suzy@gannett.infi.net>

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