Cardamom Risotto Brûlée
I just love desserts with cardamom in it.You have black & green cardamom pods. Cardamoms are the seed pods from a tall shrub native to India & Sri Lanka. To ensure, the pods stay whole, they are picked by hand which is why cardamoms are almost as expensive as saffron! Green Cardamom pods should be fat & green in colour. It is best to buy whole Cardemom pods. You can slice the pods open in 2 & use the seeds. I put them in a pestle & mortar to crush them finely & then use it in desserts. Each Cardemom pod includes little, darkbrown or black & sticky seeds. The stickyness is the hardest evidence of its freshness!!! In India, Cardemom has been used for over more then 2000 years!! Cardemom pods keep well for a year in an airtight pot. But its taste & colour will deteriorate in time. Cardemom is used in Indian desserts like Kulfi, in tea, desserts, cakes, cookies, etc. It is also used in food like in Korma's, massalas, curry powders,etc. I buy them in 50 gr plastic bags in the Indian food shop.
Total Steps
13
Ingredients
7
Tools Needed
8
Ingredients
- 5 pods green cardamom
- 25 gr butter
- 100 gr risotto rice (Arborio)
- 25 gr caster sugar
- 600 ml semi-skinned milk
- 43 gr sultanas
- 50 gr caster sugar (for brûlée topping)
Instructions
Step 1
On a chopping board, split the 5 green cardamom pods open in 2. Remove the husks and place the seeds in a pestle and mortar. Crush them finely into a powder.
Step 2
Take a medium cooking pot and heat it on medium. Place the butter into the pot and let it melt.
Step 3
When melted and sizzling hot, add the crushed cardamom powder, fry for a few seconds and stir frequently.
Step 4
Add the arborio rice and the sugar. Stir well. Fry for a few seconds more and then pour in all of the milk.
Step 5
Bring to a boil, then simmer for 15 minutes, stirring frequently to prevent a skin from forming. The mixture will begin to thicken.
Step 6
After 15 minutes, add the sultanas. Stir well and frequently. Fry for another 10 minutes. The risotto should be moist, creamy, and the rice cooked. If not, continue to fry and stir for another 5 minutes or so. Turn off the heat.
Step 7
Spoon the risotto into oven-safe ramekins (the recipe yields about 3.5 ramekins of 100 ml). If the risotto has stiffened after cooking, add a bit of milk to the pot and stir well before spooning. Cover the top of each ramekin with cling film.
Step 8
Refrigerate the ramekins until ready to serve.
Step 9
When ready to serve, remove the ramekins from the fridge.
Step 10
Evenly sprinkle the caster sugar (for brûlée topping) over the ramekins.
Step 11
Using a crème brûlée torch, grill the sugar until evenly browned and a thick brown and golden sugar layer has formed.
Step 12
Alternatively, if you do not have a torch, place the ramekins under a hot grill for a few minutes until the sugar has caramelized. Cool slightly before serving.
Step 13
Serve and enjoy.