Risotto for dessert? I know what you’re thinking, but trust me, this dessert is delicious, and gives a nod to the hugely popular Southern dessert, banana pudding.
- 2 vanilla beans, slit open
- 3 cups water
- 1 Tbsp oil
- 4 Tbsp sugar
- 1/2 cup arborio rice
- 2 Tbsp butter
- seat salt
- 1/2 cup Honey Mead Wine
- 2 bananas, chopped
- 2 tsp brown sugar
- 2 oz. white chocolate Ghiradelli squares
- Melted milk chocolate for serving
- Small handful walnuts, chopped roughly
- Fresh mint leaves, for garnish
In a large saucepan, add the vanilla beans, sugar, and water, and bring to a boil. Let vanilla syrup mixture boil for about 7 minutes and reduce to a simmer.
In a metal bowl that fits on top of the saucepan, add the white chocolate squares and place on top of the bowling vanilla syrup.
In a large hot skillet, add the oil and butter and heat until foaming.
Add the risotto, and coat with the fat. Toast for about a minute.
In 1 cup increments, add the vanilla water to the risotto, stirring constantly. When the risotto seems dry, add more vanilla syrup. Season with sea salt to taste.
Cook and stir, adding the vanilla syrup until the ristto is fully cooked, about 20 minutes.
In a separate pan on medium high heat, add the other Tbsp of butter and wait for it to foam. Add the brown sugar until it browns a bit.
Add the bananas to the sugar and cook until slightly browned, about 5 minutes. Remove from the heat and set aside.
Serve the risotto topped with the bananas, some chopped walnuts, drizzle of white chocolate and milk chocolate and garnish with mint leaves.