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Salted caramel risotto

Method

  • Gently melt the butter in a large heavy-bottomed pot until it begins to foam. Then add the rice, mix well and cook for 3-4 mins until translucent and golden.
  • Add the milk with the boiling water, mix well and bring to the boil. Turn the heat right down and simmer for about 15 mins until the rice is al dente.
  • Put the sugar and cold water in another pot and gently cook until the sugar has dissolved, stirring now and again. Cook until a dark caramel is formed, swirling the pot every now and again. Don’t stir! Then remove from the heat and carefully add the cream all at once, continually whisking.
  • Add the caramel to the rice, stir and continue to cook for about 15-20 mins until the rice is tender and most of the liquid has been absorbed, stirring frequently.  (It will look thin, but the mixture will thicken as it cools.
  • Then add the vanilla and salt to the rice. Mix well and set aside to cool for about 30 mins. 
  • Serve the rice in individual bowls with a good dollop of whipped cream on top.
  • from “Bakeless Sweets” by Faith Durand

Ingredients

  • 7 gm unsalted butter
  • 100 gm Arborio rice (or any other risotto rice)
  • 240 ml milk
  • 2 cups boiling water
  • 200 gm caster sugar
  • 60 ml cold water
  • 240 ml thickened cream
  • 1½ tspn vanilla extract
  • ½ tspn sea salt
  • whipped cream, unsweetened

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm