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Tropical Dessert Risotto with Calendula, Mango and Pickled Pineapple
Dessert

Tropical Dessert Risotto with Calendula, Mango and Pickled Pineapple

1 hServes 4Nutri-Score C€€
from @sophia_roe1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • Arborio riceGrains300 g
  • MilkDairy700 ml
  • SugarPantry80 g
  • Butter (cold, cubed)Dairy40 g
  • Mango (peeled and diced)Produce1 piece
  • Pineapple (diced, for pickling)Produce200 g
  • Rice vinegarPantry60 ml
  • Calendula petals (fresh or dried)Produce5 g
  • Fennel seeds (lightly crushed)Spices3 g
  • Cinnamon (ground)Spices2 g
  • Neutral oil (for frying)Pantry500 ml

per serving

Nutrition

485kcal

Carbs
80 g
Proteins
8 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Frying pan
  • Mixing bowl
  • Sieve
  • Slotted spoon

step by step

Method

  1. Pickle the pineapple

    • Warm the rice vinegar with a little sugar until dissolved.
    • Pour over the diced pineapple and set aside to pickle.
    Step 1

  2. Toast the rice

    • Melt part of the butter in a saucepan.
    • Add the Arborio rice and toast until the grains turn translucent at the edges.
    • Stir in the crushed fennel seeds and cinnamon.
    Step 2

  3. Cook the risotto

    • Add the milk a ladle at a time, stirring, letting it absorb before adding more.
    • Keep stirring until the rice is creamy and al dente.
    • Stir in the sugar and the calendula petals.
    Step 3

  4. Fry the crispy rice

    • Heat the neutral oil in a frying pan.
    • Drop in a few spoonfuls of cooked rice and fry until golden and crisp.
    • Drain on a sieve or slotted spoon.
    Step 4

  5. Finish and plate

    • Mantecare the risotto with the remaining cold butter.
    • Spoon into bowls and top with the diced mango, pickled pineapple and crispy rice.
    • Scatter over extra calendula petals.
    Step 5
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