A fragrant and creamy, seasonal pudding incorporating
Arborio rice with orange blossom water, rose hip syrup, butter and milk
225g Arborio rice
900ml full fat milk
120ml rosehip syrup
2 tsp orange blossom water
dark brown sugar for sprinkling
• Zest one of the oranges then peel & segment both oranges and set aside.
• Top and tail the rosehips then halve and de-seed them, ensuring all the tiny hairs are removed from inside. Then slice the rosehips and set aside.
• Put the milk in a saucepan over a medium heat and add the orange zest
• Bring the milk to just under boiling point then remove from the heat.
• In a large, heavy-based pan over a medium heat, melt the butter then add the Arborio rice, stirring to coat the grains of rice in butter.
• Add about 300ml of hot milk to the rice and cook over a gentle heat, stirring continuously, until the milk has nearly all been absorbed by the rice.
• Continue to cook, adding a little more milk at a time and stirring continuously until the rice starts to become tender but still has firmness to it.
• Slowly add the rosehip syrup, again stirring continuously.
• Use the remaining milk (you may not need it all) to get the risotto to the perfect final consistency – it should be smooth and creamy, whilst still retaining some bite.
• Stir 2 teaspoons of orange blossom water into the finished risotto.
• Spoon the risotto into warmed bowls (it should start creeping to the edge of the bowl), place some orange segments in the centre and drizzle with rosehip syrup.
• Place a few tiny slices of fresh rosehip on top of the orange segments and sprinkle with some dark brown sugar.