Author Notes
This dessert risotto includes elements from a traditional Sicilian Dolce di Castagne e Riso (Chestnuts), fragranceg with kumquat skins, vanilla caviar and crushed cardamom seeds.....enough to warm anyone up on a cold winter night! (I've also made this and baked it in a pie case - fantastic!) —Kitchen Butterfly
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Ingredients
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FOR FILLING
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55g
butter
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seeds
of 2 vanilla pods (or 2 teaspoons vanilla extract)
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Seeds of 8 - 10 cardamoms, crushed or 1/2 - 1 teaspoon ground cardamom
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50g
cooked/roasted chestnuts (about 10 nuts), chopped
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325g
risotto rice (I used Arborio)
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5 tablespoons
caster sugar
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12 kumquats skins
, sliced into strips (or zest of 2 medium oranges)
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1
wineglass of white whine
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1 liter
milk
-
icing sugar
, to serve
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FOR TART SHELL
-
125g unsalted butter
-
100g icing sugar
-
pinch of salt
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255g plain flour
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Seeds of 1 vanilla pod
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Skin of 8 kumquats, sliced in thin strips
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2 large egg yolks
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2 tablespoons cold milk or water
Directions
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MAKE THE FILLING:
In a high-sided pot or pan, melt the butter on low heat. Add the vanilla caviar (seeds) and the cardamom seeds to the melted butter, stirring to loosen up. If using vanilla extract, add it in step 3, along with the white wine. Allow it cook for 1 minute.
Add the chopped chestnuts and let cook for a further minute. Then add rice to the pan, along with caster sugar and the kumquat strips (or orange zest).
Turn the heat to medium and add the white wine (and vanilla extract, if using), stirring until the wine has almost cooked away (about 3 minutes)
Slowly add the milk while continuing to stir the rice and simmer the mixture over low heat, stirring often, for about 15 – 20 minutes. If you've used up all the milk, add a bit more and cook till the rice is soft and creamy. Allow to cool.
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MAKE THE TART SHELL:
Grease a loose-bottomed 28cm/ 11 inch pie tin with a little butter
Cream the butter, sugar and salt. Rub in the flour, vanilla caviar, kumquat strips and egg yolks. When it looks like coarse breadcrumbs, add cold milk or water and pat gently. Form into a ball and flour lightly. Do not over work the pastry or it will become elastic and chewy, not crisp and flaky. Wrap the dough in clingfilm and refrigerate for at least an hour (I did for 3 hours!)
Remove from the fridge and roll it out as thinly as you can on a lightly floured surface. Then line the tart tin….as best as you can (mine seemed a tad small for the tin but I managed to stretch it…to fit!) and freeze for an hour.
When the hour’s up, preheat the oven to 180 degrees centigrade (350 degrees fahrenheit) and bake the pastry shell for 12 minutes or until lightly golden. Remove from oven and set aside.
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ASSEMBLE THE TART:
Preheat the oven to 200 degrees centigrade (400 degrees fahrenheit), Once the tart shell is cool, fill it with the rice mixture and sprinkle with icing sugar.
Bake for 20-25 minutes until the pastry is golden. Serve with a quenelle of creme fraiche and some kumquat strips.
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