Lemon Ricotta Desert Risotto

RisottoDesserts

Dec 4

A creamy and playful risotto - but this time as a dessert. With ricotta,, eggs, lemon and orange zest and of course a hot oven, you get a delicate, balanced dish that feels a little festive, especially with an elegant plating. Light, fragrant and comforting.

The recipe …

Turn the heat on :)

Preheat the oven to to 210C with ventilation

Prepare the risotto

Heat one ladle of rice drink (or milk) in a thick-bottomed casserole. For 100 grams of rice, you’ll need about 450 ml of hot liquid.

Add all the rice quantity and stir until it absorbs the liquid. Continue adding the hot liquid ladle by ladle, stirring frequently and allowing the rice to absorb it each time.

Cook 25-30 minutes until creamy and tender.

About 5 minutes before the end, stir in the lemon juice, lemon zest, and orange zest. Mix well and bring back to a gentle simmer.

Turn off the heat, cover, and let it rest about 5 minutes.

Bake

In a large bowl combine the creamy risotto with the eggs and the ricotta.

(Optional: at this point you can add a teaspoon of honey or your preferred sweetener if you consider).

Mix gently until everything is well incorporated, then spread all the content onto a small baking tray lined with baking paper, forming a 2-3 cm thick layer.

Bake for 20-25 minutes until the surface is golden with lightly charred spots.

Remove from the oven and let it cool slightly.

Serve

Gently cut the “risotto pie” into portions, and serve warm with a drizzle of honey.

Enjoy !

INGREDIENTS - for two portions

Organic or “Best you can get” !