Ingredients:
- 5 green cardamom pods
- 25 gr of butter
- 100 gr of Risotto rice / I used Arborio rice
- 25 gr of caster sugar
- 600 ml of semi – skinned milk
- 43 gr of sultanas
- For the brûlée topping: 50 gr of caster sugar / The finer the sugar, the better
Instructions:
- On a chopping board, split the 5 green Cardamom pods open in 2. Remove the husks & place the seeds in a pestle & mortar. Crush them finely into a powder. You will smell a lovely aroma!!
- Take a medium cooking pot & heat up on medium. Place the butter into the pot & let it melt.
- When melted & sizzling hot, add the crushed cardamom powder, fry for a few seconds & stir frequently.
- Now, add the arborio rice & the sugar. Stir well. Fry for a few seconds more & then pour in the milk: all of it!!
- Now, bring to the boil. Now, simer for 15 minutes, stirring frequently because you do not want a skin to form onto the milk mixture!!!You will see that the mix will begin to thicken!!
- After those 15 minutes, add the sultanas. Stir well & frequently. Fry for another 10 minutes. By then the risotto wil me moist, the risotto will be creamy & the rice will be cooked. If not, fry & stir for another 5 minutes or so. Turn the heat off.
- Spoon into little ramekins. In my case, I could fill 3,5 ramekins of 100 ml. Put clingfilm on top of each.
- I put mine the fridge to use later.
- Keep in mind when you put them in the fridge to eat them later, that the risotto will stif up. So, when the risotto is moist & ready, off the heat, add a bit of milk to the pot & stir well. Then spoon the risotto into the ramekins. Use oven ramekins.
- When you are ready to eat them, take out of the fridge.
- Take your caster sugar. Divide evenly over the ramekins.
- Take your Crème brûlée brander. Grill the sugar. Grill until evenly browned & until it has formed a thick brown & golden sugar layer.
- If you do not have that, put it onder the grill for a few minutes until the sugar has caramelised. Cool a little before serving.
- Enjoy!!! The risotto is creamy & so lovely!!! The cardamom is subtile & yummie!!