Chai Risotto with Oranges and Toasted Nuts
Who says risotto has to be savoury? This dessert is the ultimate milky rice pudding. Lightly spiced with chai syrup, it pairs beautifully with citrus.
Heat milk, chai syrup, and sugar and keep at a gentle simmer.
Melt half the butter in a wide saucepan, add rice and toast, stirring, for a few minutes until rice is golden.
Zest 2 of oranges, add zest to rice and stir in. Add milk to rice ladle by ladle, stirring constantly and adding each ladle once the last has been absorbed. This should take approx 25-30 minutes.
When rice still has a little bite, remove from heat, add remaining butter, cover with a lid and let sit for a few minutes.
Peel all 3 oranges and slice into segments. Stir rice, spoon onto plates, top with orange segments and nuts and serve.
1 and 1/2 litres milk
1/2 cup Hakanoa Fresh Spice
Classic Chai syrup
1/2 cup sugar
1 cup Zaccaria Riso Carnaroli
4 tablespoons toasted nuts such as slivered almonds and chopped pistachios