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Vanilla risotto

Simon Rimmer from Great Food Live
Simon Rimmer presents an Italian version of rice pudding, flavoured with vanilla and served with roasted rhubarb

Vanilla risotto

Method

1. For the rhubarb: preheat the oven to 200C/gas 6.

2. Cut the rhubarb into 5cm pieces and lay in a 25cm square oven-proof dish.

3. In a saucepan, heat the orange juice, sugar, star anise, cinnamon and vanilla and cook until it thickens to a syrup. Pour this over the rhubarb. Bake in the oven for 15-20 minutes.

4.For the risotto: heat the milk, cream, caster sugar and vanilla in a pan to scalding point. In a separate pan, melt the butter, then add rice and cook for 3-4 minutes. Add a ladleful of the milk mixture and stir over the heat until the liquid has been absorbed. Continue adding the milk, a ladle at a time, and cook until all the liquid is used, or the rice is cooked but still with a little bite. Finally stir through the mascarpone.

5. Divide the rice into individual ramekins, sprinkle with Demerara sugar and brown under a hot grill or with a blowtorch.

6. Serve with a spoonful of the rhubarb.