Recipe - Peach And Raisin Risotto

2 pack Frozen peaches in syrup
Thawed (10 ounce each)
4 tablespoon Unsalted butter or
Margarine
One half cup Currants
1 cup Arborio rice
2 tablespoon Dark rum
2 tablespoon Granulated sugar
One half cup Heavy cream
Brown sugar

Drain the peaches, reserving the syrup. Cut peaches into 1/2inch pieces.
In a medium saucepan, combine the syrup with enough water to measure 4
cups. Bring to a simmer and maintain at a simmer over moderately low heat.
In a large nonreactive saucepan or flameproof casserole, melt 2 tablespoons
of the butter over moderate heat. Add currants and cook for 2 minutes. Add
rice and stir for 12 minutes, until well coated with the butter and
slightly translucent. Add rum and cook until it evaporates. Add One half cup of
the simmering syrup and cook, stirring constantly, until the rice has
absorbed most of the liquid. Adjust the heat if necessary to maintain a
simmer. Gradually adding syrup, One half cup at a time, cook, stirring
constantly, until the rice is Add granulated sugar, the reserved peaches
and the heavy cream. Continue to cook, stirring and adding syrup as
necessary, One fourth cup at a time, until the rice is tender but still firm and
is bound with a creamy sauce, 36 minutes longer. Stir in the remaining 2
tablespoons butter and serve immediately. Pass a bowl of brown sugar
separately. Source: Best of Food and Wine, Italian Collection.
Posted to MMRecipes Digest V3 #297

Date: Tue, 29 Oct 1996 23:03:36 0500 (EST)

From: suzy suzy@gannett.infi.net