Summary

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)

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Instructions

1. 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.
2. Fold in the sugar, pulp and rosemary. Let cool down to room temperature. Beat in the rest of the cream, fold in.