Summary

Ingredients

• 100 g suar
• 350 ml wine, red
• 2 sticks cinnamon
• 2 star anise
• 100 ml orange juice
• 4 pear (s), firm
• 10 g custard powder, vanilla flavor
• 1 lemon (s), the juice it
• 0.5 liter ½ milk
• 1 tablespoon cinnamon
• 50 grams sugar
• 100 g rice puddin
• 50 g chocolate, white
• 2 tablespoon cream, whipped

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Instructions

1. First caramelize the sugar, deglaze with the red wine, add the cinnamon sticks, star anise and orange juice and bring everything to a boil.
2. Peel, halve and core the pears. Then halve the pear halves again, place in the hot red wine stock and cook until soft for about 10-20 minutes and remove. Reduce the red wine stock in half. Now mix the vanilla pudding powder with the lemon juice and bind the stock with it. Put the pear quarters back into the sauce and let them cool down.
3. Now bring the milk, cinnamon and sugar to the boil. Pull from the stove. Then sweat the rice pudding briefly in the melted butter. Pour in the cinnamon milk. Cook the rice over medium heat for approx. 20 minutes while stirring frequently.
4. Grate the chocolate, stir into the rice pudding and finally refine the risotto with the whipped cream.
5. Finally, divide the risotto on 4 plates and serve warm with the red wine pears.