Velvet Vanilla Sweet Cream Risotto - cooking recipe

Ingredients

600 ml milk
450 ml double cream
75 g golden caster sugar
1 vanilla pod
100 g risotto rice
20 g butter

Preparation

Preheat the oven to 150 degrees centigrade.
Place the milk, cream and sugar in a pan.
Split the vanilla pod and scrape the seeds into the pan, add the pod, then bring to the boil.
Remove from the heat.
Meanwhile, place the rice in a 1.
75 Ltr pie dish.
Remove and discard the pod then pour the hot cream mixture over the rice.
Dot the top with butter and bake for 1.
5-2 hours, stirring occasionally, until thick and creamy.
Serve warm or chilled.
A little extra drizzling of chilled pouring cream is really nice.