Sweet Orange Caramel Risotto with Chai Spices

On dine chez Nanou
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Mary R.: "The chai spices take this risotto to the next lev…" Read More
Sweet Orange Caramel Risotto with Chai Spices Recipe
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470
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Asian and Indian spices steeped into an Italian inspired risotto. This dish is the definition of fusion, partly a soup and partly a rice bowl, suffused with mild, sweet, caramel flavors. Using warm, homey spices like cinnamon, cloves, and ginger, this rice dish is sure to please the taste buds. Arborio rice keeps its firm texture and won’t become mushy under the thin liquid orange sauce, but will soak up the zesty and spice flavors.

Ingredients

  • 1 cinnamon stick
  • 3 green cardamom pods (crushed)
  • 1/4 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 2 pinches ground ginger
  • 600 milliliters whole milk
  • 3 tablespoons granulated sugar
  • 70 grams fresh orange juice
  • 1 tablespoon olive oil
  • 150 grams arborio rice
  • sweet white wine (45 cl.)
  • 100 grams granulated sugar
  • 120 milliliters fresh orange juice
  • 1 orange
  • fresh mint

Directions

  1. Wrap whole spices (cinnamon and crushed cardamom pods) in a small piece of cheesecloth and tie with a cord.
  2. In a small saucepan heat the milk with ground spices (and sachet of whole spices) and sugar.
  3. Let it steep, covered, for 15 minutes.
  4. Add the orange juice and stir.
  5. In another heavy saucepan, heat the olive oil, add the rice and stir to coat the grains.
  6. Pour the white wine and stir until it is evaporated.
  7. Start gradually adding the milk mixture ladle by ladle, in order to cook the rice over low heat like for a classic risotto. Do not add liquid until the previous one is completely evaporated.
  8. Cooking should last 18-20 minutes.
  9. While cooking rice, start making a caramel sauce by heating the sugar over high heat in a heavy saucepan.
  10. Let the sugar melt and reach an amber color, remove from heat and add the orange juice.
  11. Return to the stove and keep cooking until you get a nice uniform caramel.
  12. To serve, divide the risotto into four plates, top with orange caramel sauce, decorate with small pieces of fresh orange and mint leaves.
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NutritionView more

470Calories
Sodium3%DV70mg
Fat14%DV9g
Protein18%DV9g
Carbs30%DV90g
Fiber24%DV6g

PER SERVING *

Calories470Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat3.5g18%
Trans Fat
Cholesterol15mg5%
Sodium70mg3%
Potassium520mg15%
Protein9g18%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate90g30%
Dietary Fiber6g24%
Sugars46g92%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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