Vanilla Risotto with Peanuts

Risotto | World cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Enjoy your meal!

Ingredients

Milk - 20 fl oz
Nerone Rice - 3.5 oz
Vanilla Pod - ½ piece
Sugar - 1 tablespoon
Salt - a pinch
Peanut Butter - 2 teaspoons
Peanut Sprouts - 0.7 oz
Butter - ½ teaspoon

Step by Step guide

Step 1

Heat the milk in a pot, adding one tablespoon of sugar, a pinch of salt, and the seeds from half a vanilla pod (add the pod to the pot as well).

Step 2

Warm the milk over high heat, but do not bring it to a boil. Once it is heated (just before boiling), reduce to low heat to maintain the temperature.

Step 3

Warm the risotto rice (Arborio, Carnaroli, or Vialone Nano) in butter in a saucepan, stirring constantly until the grains become translucent.

Step 4

Gradually add 1–1.5 ladles of hot milk, stirring constantly, and cook on low heat until the rice is done (for 100 g of rice, I use all 600 ml of milk for complete cooking, but it does not overcook. For 'al dente' texture, about 500 ml will be needed).

Step 5

Once all the milk has been absorbed, bring the risotto to a consistency that is neither liquid nor thick. At this stage, stir in the peanut butter (adjust to your taste, usually about two teaspoons), as you would with butter and Parmesan.