Risotto Rice Pudding with Preserved Oranges and Pistachios

This recipe is a rendition of one of my childhood favorites. It's rice pudding with an Italian twist. Made with risotto rice, Italian orange flower water preserved oranges and sicilian pistachios.

1 cup arborio or canaroli rice
2 cups water
2-1/2 cups whole milk
1 cup heavy cream
1/2 vanilla bean, split or 1 teaspoon pure vanilla extract
1/4 cup sugar
1/4 cup vin santo * optional {an Italian fortified dessert wine}
1/8 teaspoon cinnamon
1 egg yolk
3 slices Preserved Oranges* or 3 Tablespoons orange marmellata
1 Tablespoon pistachio halves



*Preserved oranges available by calling the Bella Cucina retail store in Atlanta. 800.580.5674


In a medium saucepan, bring the rice and water to a boil. Cover and simmer until the water is absorbed, about 15 minutes.
{ a great way to use leftovers or make some extra for dessert for the next day's meal}

Add the remaining ingredients, except for the pistachios, to the rice. Over medium heat, cook the rice mixture until thick and creamy, about 15-20 minutes. Like a good risotto, stir constantly to avoid the egg yolk from curdling or the rice from sticking to the bottom of the pan.

Serve warm, room temperature or chilled. Top with the pistachio pieces.

serves 6-8


Buon appetito!
copyright 2009 Alisa Barry