Risalamande - Seven Days of Christmas (Day 6)

Name: Risalamande - Seven Days of Christmas (Day 6)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European
Ingredients: 1 cup arborio rice; 1 cup water; 3 1/2 cups milk; 2 vanilla beans; 2 cups heavy whipping cream; 2 tablespoons sugar; 200 g chopped blanched almonds; cherry sauce for topping

4 steps

Prep:15minCook:30min

Updated at: Fri, 12 Jan 2024 10:08:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories524.6 kcal (26%)

Total Fat38.2 g (55%)

Carbs35.9 g (14%)

Sugars12.4 g (14%)

Protein12.2 g (24%)

Sodium68.7 mg (3%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 cuparborio rice

1 cupwater

3 ½ cupsmilk

2vanilla beans

2 cupsheavy whipping cream

2 tablespoonssugar

200gblanched almonds

chopped

cherry sauce

for topping

Instructions

Step 1

Add the water to a pot, followed by the (unwashed) risotto rice and the milk. Bring to a simmer and cover, cooking on low for 25-30 minutes. Halfway through cooking, slice the vanilla beans open and scrape the paste out. Add the empty vanilla beans to the rice and finish cooking.

Step 2

Boil about a litre of water and soak the almonds in it. After 10 minutes peel the almonds and roughly chop them with a knife (save one unpeeled!)

Step 3

Whip the cream with an electric whisk and while doing so add in 1tbsp of sugar. Once whipped, combine the cooked sweet rice and the almonds and set aside in the fridge.

Step 4

Serve chilled with some cherry sauce on top! Whoever finds the whole unpeeled almonds gets an extra gift :)