This decadent dessert is beautifully sweet and creamy.
Combine the water, milk, spices and salt in a saucepan and bring to a simmer. Into another saucepan melt the butter and stir in the risotto rice.
Gradually add in the hot milk and water and continue to cook the risotto until the rice is al dente and surrounded by a beautiful cream.
Remove the risotto from the heat, add in the sugar and stir to dissolve.
Stir in the egg yolk and the cream and whisk well. Serve the risotto topped with the rhubarb compote.
Preheat the oven to 200°C.
Place the rhubarb into a small baking dish with all of the other ingredients and bake for 20 minutes until softened and slightly caramelised.
Serve with a chilled glass of Lindeman’s Early Harvest Moscato
For more information on the Lindeman’s Early Harvest range, visit www.lindemans.com.au.
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