In all honesty, the pudding recipe I followed did not work out well. I pretty much drowned the risotto in milk so it ended up being a little soupier than I wanted it to be. However if I were to make this again, I would only use a 1/4 of what the recipe actually called for.
Aside from the fact that it was too liquified, this pudding tastes AMAZING. There is just a dash of cinnamon which really helps enhance the flavor that the vanilla bean an vanilla extract provide.I have never had risotto pudding before so I did not know what the texture would be like. Let me just say that it had a similar texture to tapioca pudding, but a little less gummy if you know what I mean.
If you want to buy the cookbook where I found the recipe, here it is Sticky, Chewy, Messy, Gooey. This cookbook is amazing. One of my favorite recipes is the Black Bottom cupcakes which are basically chocolate cupcakes with a cream cheese and chocolate chip filling that oozes out when you take a bite. My mouth is already watering just thinking about them. AHH so good.
Anyways, here is the recipe for the pudding shooters! This is half of the recipe from the cookbook because I only needed a little bit for the shooters I was making
- 4 cups whole milk
- 1/4 cup risotto (italian rice)
- 1/2 tsp vanilla
- 1/4 cup sugar
- 1/8 tsp cinnamon
- 1/8 tsp salt
- 1 egg yolk
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- Strawberries and Blueberries for decorations
- Over medium-high heat, combine the whole milk, risotto, vanilla, sugar, cinnamon and salt. Bring the mixture to a boil then turn down the heat to medium-low and let it simmer for 30 minutes. Make sure to stir every 5 minutes to prevent the mixture from burning
- Continue cooking for about 15 minutes or until the risotto is tender but not too mushy.
- In a separate bowl whisk the egg yolk, heavy cream and vanilla extract. Then add it into the pan, stirring constantly for 2-3 minutes.
- Pour the pudding into a serving bowl or individual dishes and place in fridge until ready to serve. I put mine in the freezer to make them really cold.