Stephencooks

Sweet Risotto with Pear Compote and Ganache

adapted from a presentation by Andrew Barrow

serves 4 - 6

Sweet Risotto

1 T butter
1-1/2 C whole milk
2 C water
1 C arborio rice
1/8 tsp salt
1/2 C pear compote (see below)
2 - 3 T heavy cream
1/2 vanilla bean, split
1 egg yolk

Combine the milk and water and bring the mixture to a very slow simmer on a burner adjacent to the one you will use for the risotto. Melt the butter in a saucepan. Add the rice and cook over medium heat, stirring, for a couple of minutes until the rice is coated with the butter. Add 2 cups of the milk/water mixture, the salt and the vanilla bean. Cook slowly, moderating the heat to maintain a medium simmer and stirring constantly. When the mixture becomes less soupy add another half cup of the liquid. After about 15 minutes taste the rice for doneness and continue adding liquid, stirring and tasting until the rice grains are cooked. When done they should be firm to the tooth but have no chalkiness at their core. When the rice is done -- it usually takes 20 - 25 minutes -- add the egg yolk, the cream and the pear compote and stir a few more times. The rice should be firm enough to stand in a little mound on a plate but not too dry. If the risotto is a little stiff add some milk, water or the liquid from the compote until the consistency is just right. Serve immediately, with a spoonful of the pear compote on the side and a dollop of ganache (below).

Pear Compote

makes about 2-1/2 - 3 cups

3 ripe d'Anjou pears
1/4 tsp cinnamon
1/4 C water
zest of 1/4 lemon
1/2 C good quality muscat wine
1 whole clove
1/2 vanilla bean, split

Peel, core and dice the pears. Combine all the ingredients in a saucepan and simmer about 10 - 15 minutes, until the fruit is tender but not mushy. Can be made in advance. Warm slightly before serving.

Ganache

adapted from a recipe by Emeril LaGasse

makes about 1-1/2 cup

1-1/2 T light corn syrup
3 T heavy cream
6 oz dark chocolate (I use Scharffen Berger 70% bittersweet)
1/4 tsp vanilla extract

Mix the syrup and cream in a small saucepan and bring to a simmer. Break or chop the chocolate in pieces and add it to the pan. Stir to combine the ingredients as the chocolate melts. Off heat, add the vanilla. Serve immediately or refrigerate and reheat gently to serve. Can be thinned with water, coffee or milk if a lighter consistency is preferred.