Quince – Risotto
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g risotto
- 25 g butter
- 1 m-sized quince (s), finely diced
- 50 ml port wine, white
- 200 ml milk
- 200 g cream
- 100 g suar
- 1 vanilla pod (s), the pulp
- 1 sprig rosemary, (5-6 cm)
Print Recipe
Pin Recipe Instructions
- Sweat rice in butter while stirring. Add quince, sauté briefly. Deglaze with port wine and allow to evaporate. Pour in milk and 150 g cream in portions while stirring, while waiting until the respective amount has been absorbed. Stir rice until creamy and cooked.
- Fold in the sugar, pulp and rosemary. Let cool down to room temperature. Beat in the rest of the cream, fold in.
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